Banana cranberry orange cream is a delightful non-dairy “ice cream” substitute vegan treat for Thanksgiving or any other festive meal. This recipe will make 4-6 servings, and takes about 15 minutes to prepare including the freezing of the fruit.
Banana Cranberry Orange Cream Cooking Utensils:
Banana Cranberry Orange Cream Preparation:
We usually decide to have banana cream, or one of our variations, when we have bananas that are very ripe and covered with brown spots, but not mushy. Markets often offer these ripe bananas at a reduced price.
We also take advantage of market prices to buy our cranberries and freeze them for future use. (Thoroughly wash the cranberries before freezing them in tightly sealed plastic containers.) We suggest freezing the cranberries in 2 cup containers for easy batch size use, as in this recipe.
Making the vegan “ice cream”
Place four cups of the frozen banana slices in the container of a high speed blender, such as a Vita Mix, add the frozen cranberries, orange juice, and dates, cover, and run the blender at high speed until the ingredients are creamy smooth. Use the tamper to work all the bananas, dates, and cranberries into the blades. (Do not use the tamper without the cover being firmly in place.) This should take about one to two minutes.
If you are making more than one batch of banana cranberry orange cream, place the completed “non-dairy ice cream” in a container in the freezer while you prepare additional batches.
Serve in individual bowls and enjoy!
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