Vanilla Soft Serve
Submitted by kathrynintheraw on June 11, 2008 - 5:48pm
Servings:
2 small or 1 large servingA smooth, creamy, naturally sweetened summertime treat that will make you forget all about Ben and Jerry’s! What’s not to love?!
Ingredients:
4 large bananas, frozen
¼ cup raisins, soaked
2 tablespoon ground chia
seeds
2 teaspoon vanilla extract (or the equivalent amount of vanilla bean)
¼ teaspoon cinnamon
¼ teaspoon nutmeg
¼
teaspoon sea salt
10 drop stevia
Preparation:
First, process the soaked raisins until they are relatively smooth. Then add in the bananas, vanilla, ground chia, spices and stevia, and continue to process until the mixture is completly smooth and creamy. Try the ice cream, and add more stevia
or vanilla to taste. At this point, it will seem like a cold pudding, so freeze the ice cream for 1-2 hours. Stir before serving. Dig in!
The raisins give the ice cream a rich, buttery flavour. The chia seeds provide amazing nutrition, and leave you feeling full and satisfied.
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5 reponses to "Vanilla Soft Serve"
1.
I love that this is NUT and agave *free*. I will have to try this. I use chia to make a "tapioca" style pudding and I absolutely love it. (basically the same recipe as above, except I use young coconut instead of banana and I keep the raisins whole) Thanks for sharing. You should also add this under the new "nut free" category. cheers.
2.
kathryn, this looks fabulous. It's so simple and I usually have all these ingredients on hand. Thanks!
3.
vilde_chaya: You're right- the chia is what gives the ice cream its gelatinous (but still creamy) "soft serve" texture.
Khaas Ladki: I think this would work great in an ice cream maker! It's such a drag having to wait for it to freeze in the freezer. If you try it, let me know how it turns out!
4.
Do you think if I doubled the recipe I could put it in the ice-cream maker? I'm wondering if it'd freeze too much or if it would be nice and soft if I didn't let it go for too long.
5.
This looks like a fun one! And not too complicated as far as raw ice cream recipes go. What does the chia do in terms of texture? Does grinding them first give the entire thing some gelantinousness?