Vegan Banana Almond Milk Ice Cream

I am back. I have been vegan one year and one month and I wont lie, I had a few hiccups in the road.  Don't get me wrong, I didn't stray from being vegan, I just went for the easy way out too many times (vegan processed foods). I am back on course however and want to share some recipes that I have been back piling. Since I haven't posted in awhile I will honor you all with a very easy dessert first. 

Prep time: 1 day

Cook time: 5 minutes

Tools: Ziploc bag, small blender, spoon

Ingredients: 

2 yellow bananas (some brown spots are okay)

~1/4 c almond milk (you can use soy or coconut milk as well)

Directions: One day in advance, peel bananas and place them into a ziploc bag. Then put them into the freezer.  After a day, take the bananas out of the freezer, slice them into quarters -try not to hold them for too long in your hand as they will thaw more quickly- place them into a blender. Add about half the milk. Turn on blender. Continue to add milk -depending on the size of the bananas you may need to add more milk than just 1/4 cup - until the mixture is just thin enough to blend thoroughly in the blender. You want it too be blended well but still the thickness of ice cream.

Notes: I use a Magic Bullet to make this as I find it to be just the right size to blend this to perfection.

It's just that easy! And oh so good!

Zucchini-Banana Muffins

I love muffins so I am going to share my favorite muffin with you. You can substitute carrots for zucchini if you prefer.

Preheat Oven to: 350 degrees fahrenheit
Prep Time: 15 minutes
Cook Time: 20-25 minutes
Tools: Muffin pan, small bowl, large bowl, mixing spoon, 1/4c measuring cup and unbleached muffin cup liners.

Ingredients:

1/3 c Earth Balance buttery spread
1/2 c organic sugar
1/4 c maple syrup
1/4 tsp arrowroot powder
1/2 c unsweetened, all natural applesauce
1 tsp baking soda
1/2 tsp sea salt
1/2 tsp cinnamon
1/2 c mashed banana
1 1/2 c grated zucchini
2 c all purpose flour

Directions:
Mix melted butter and sugar together in small bowl. Add applesauce, mix and then set aside.  In large bowl mix all dry ingredients.  Mix the butter & sugar mixture into the dry ingredients thoroughly. Add the banana & zucchini.  Mix. Using a 1/4c measuring cup pour muffin mixture into muffin liners. Will make 12 muffins.  Bake for 20-25 minutes. Done when inserted toothpick comes out dry.