Wednesday, February 13, 2008
Move over, Wheeler's Black Label!
I know those are big words coming from a girl who's never had a chance to try Wheeler's Black Label (unlike these lucky ducks: Hannah, Emilie, Bazu, and Chocolate Covered Vegan), which has been touted as the nirvana of vegan ice cream (or of any ice cream, for that matter), but this is one of the best vegan ice creams I've ever tasted. It's none other than the Cashew Banana Ice Cream from Dreena Burton's newest release, Eat, Drink & Be Vegan. When I first opened ED&BV, I remember seeing this recipe and immediately slicing and freezing the overripe bananas I had on my kitchen counter in anticipation of whipping this up someday. Well, that someday just happened to have been tonight, after the third demanding day in a row.
The ice cream came together really quickly and was the consistency of slightly textured soft serve. My cashew butter was pretty dry, which didn't bother me at all, and actually added a nice amount of graininess to the ice cream. You see, I'm a girl who likes stuff in her ice cream and this saved me from adding in some of my beloved carob chips. What an incredibly delicious treat (no, I didn't eat that entire bowl full) and it's healthy, too! There's not even a drop of sugar in it, as it's sweetened with maple syrup (or agave, if you prefer). I'm telling you, you will not be sorry if you go make yourself some Cashew Banana Ice Cream right now!
[Edit: The ice cream is made in the food processor, so you can make it even if you don't have an ice cream maker!]