Emergency Chocolate Ice Cream with Strawberry Sauce and Walnuts

It’s not really ice cream. But if you’re longing for something cold, sweet and creamy and don’t want to eat dairy or sugar, this substitute, first created by the original sprout lady, Ann Wigmore, will make you happy.

Unlike typical homemade parve (neither dairy nor meat) ice creams, it contains no sugar, no gross fake ingredients, no artery-clogging margarine, and no eggs. The only drawback is is that it really cannot be made in advance–it loses the creaminess almost right away.* This got my husband through his extreme diet change cravings. And still does.

All you need is some ripe bananas and 8 hours, but you can get creative from there. You’ll never have to eat ice cream again. Unless you want to.

Emergency Parve Ice Cream 

2 really ripe bananas (the riper, the sweeter)

At least 8 hours

Put peeled bananas in plastic baggie the ziplock sandwich kind is good. Seal. Smoosh the bananas through the bag with your fingers so they are a mash. Lay bag flat on top of something in the freezer. Leave at least 8 hours or up to three weeks depending how cold your freezer is.

Remove from freezer and break up the mashed mass slightly through the bag. Open bag and place contents in food processor. Pulse on high until bananas are broken up and then process on high, scraping down sides of processor bowl until bananas turn white and take on a creamy consistency. (Don’t try to whip up more than 2 medium/large or 3 small bananas at once). Serve immediately. Serves 2-3.

Variations

Add maple syrup, honey or agave to taste.

Add one of the above sweeteners and 1 heaping tablespoon cocoa powder or raw cacao powder.

Add 1-2 teaspoons pure vanilla extract, almond extract, mint extract or other natural flavorings.

Add chopped nuts. (Walnut-maple is great).

Add thawed, frozen strawberries, fresh diced peaches, etc.

*Future posts will offer other relatively healthy frozen dessert recipes that can be made in advance, for those who crave them.