A vegan nutrition does not have to be restrictive, monotonous, or much less expensive. With a little creativity, it is possible to veganize an infinite number of sweet and savory recipes. And if we make our meals at home, we can significantly reduce costs and choose the most beneficial foods for our health. Next, we want to share three healthy vegan ice cream recipes that are ideal to satisfy those desire to eat something sweet and, of course, healthy!
Healthy vegan strawberry ice cream recipe
Ingredients:
Elaboration:
- First, we put the diced bananas and strawberries in the freezer . We leave a minimum of 12 hours, until they are completely frozen.
- We beat all the ingredients in the blender or in the food processor . If necessary, we sweeten it with a little stevia.
- Clever! You can directly taste your vegan strawberry ice cream or store it back in the freezer, until it is time to serve it.
Vegan Chocolate Mint Ice Cream Recipe
Ingredients:
- 70% chopped dark chocolate: 100 gr.
- Unsalted cashews or almonds: 1 cup (approx. 150 gr.)
- Mint: 1 cup of clean leaves (25 gr. Approx.)
- Water: ½ cup
- Coconut milk: 200 ml (you can use another vegetable drink)
- Pitted dates: 5 units.
- Peppermint essential oil: 10 drops (optional)
Elaboration:
- First, we soak the cashews (or almonds) for about 4 hours (you can leave them overnight).
- Strain the cashews and beat all the ingredients , except the chocolate, in a blender until they are completely integrated.
- We store the mixture in an airtight container and put it in the freezer for at least 4 hours (the ideal is to leave it for 12 to 24 hours).
- So that crystals do not form in your ice cream, you must stir it every half hour during the first two hours of freezing . When you stir it for the last time, add the chopped chocolate, mix well and return it to the freezer to finish freezing.
- When it has been frozen properly, you can serve it. But, remember that it is always advisable to wait a few minutes before tasting it, so that it has a creamier texture.
Healthy Vegan Pineapple Coconut Ice Cream Recipe
Ingredients:
- Natural pineapple: 1 unit.
- Coconut milk: 400 ml
- Grated coconut: 3 tablespoons (optional)
Elaboration:
- Peel the pineapple, remove the rigid center and cut the meat into small pieces .
- Place the pineapple pieces and coconut milk in the blender and blend until obtaining a kind of homogeneous puree , where no lumps are apparent.
- We pour into a container with a lid and put in the freezer for at least three hours . We recommend you stir it every 20 or 30 minutes in the first two hours of freezing, to avoid the formation of ice crystals.
- When you stir for the last time, if you want, you can add the grated coconut, mix well and return the ice cream to the freezer to finish freezing it. Ready your healthy vegan pineapple and coconut ice cream!
Remember that you can keep your vegan ice creams in the freezer for one or two weeks, ideally using containers with hermetic closure.
