Summer is definitely here and most of us are contending with record-breaking temperatures. That is why we were elated to get this month’s copy of Veg News and find it full of vegan ice cream recipes. The best part? You don’t even need an ice cream maker.
Naturally we zeroed in on the Rum Raisin ice cream, and if you are not a drinker, or are wanting to make this for the kiddies, we have you covered. We did our research and found an alcohol-free, gluten-free and vegan rum flavoring.
This does have a prep-ahead component by way of 3 large bananas, cut into 1-inch pieces, being frozen overnight.
Vegan, Gluten Free, Optionally Alcohol-Free Rum Raisin Ice Cream
3 large organic bananas, cut into 1-inch pieces and frozen overnight (works best when you lay them out flat on parchment paper on a cookie sheet)
3 tablespoons of dark rum, or, 3 tablespoons of Nature’s Flavors non-alcoholic, vegan and gluten-free butter rum flavoring
Seeds from 1 split vanilla bean
1 teaspoon ground cinnamon
1/4 cup raisins
Add frozen bananas, rum or rum flavoring, vanilla and cinnamon to a food processor and process for 1-2 minutes, until the banana is broken up into small pieces. Scrape the banana down the sides and process until the mixture becomes the consistency of soft serve. Add raisins and pulse very quickly just a few more times to incorporate them into the mixture, but keep them in whole pieces. Serve immediately.
For some more fun, put out different toppings, such as nuts and rice syrup, and let everyone make their own sundaes!