Most of the recipes posted on this blog generally won't include step-by-step photographs, though it does depend on the complexity of each ice-cream made. Blending banana and plant-based milk isn't exactly the most difficult challenge you will face this week, though deciding what flavour to make might be (Strawberry or chocolate? How does one even decide!). However there are some practicalities to consider: how do you know when the ratio of banana to milk is okay? What do you mean by whisking every half an hour? When do you know when it is done? Hopefully this post will address some of these basic issues: once the "basic formula" has been mastered, there is a world of opportunities that opens up to you: double-choc choc-top anyone?

The basic banana ice-cream and the foundation of most vegan ice-creams:

You will need:
2 bananas (super ripe is always the best)
2 tbsp to 1/4 cup of unsweetened almond milk or coconut milk (in this tutorial coconut milk is used)
A high-speed blender
A metal tray (at least 20cm x 15cm, with a depth of around 5cm)
A whisk (alternatively, an ice-cream maker)
A freezer

Optional:
1-2 tbsp maple syrup (the basic banana ice-cream in my opinion doesn't need sweetening)
1tsp vanilla essence (purely for aesthetic reasons; the banana-coconut mix can tend to go a bit grey looking).

Time:
Preparation: 10 mins
Freezing time: 4-8 hours.

Yields 3 to 3.5 "scoops."

The usual suspects: 2 bananas and 1/4 cup coconut milk


Mix in a blender, add more milk if they won't mix well (about a tbsp at a time) until the banana and milk will blend easily. Keep in mind the amount of milk needed depends on the size of the bananas used. The result should be a fairly thick sludgy concoction (we aren't trying to make a banana smoothie here, folks).


Pour into the metal tray, cover with cling wrap and place in freezer. If you have an ice cream maker, you can skip this step and follow the instructions for that appliance.


Every 30-45 minutes grab your whisk and beat the ice-cream. This breaks up any ice formed and gives air to the mixture. Below is photos taken every 30 minutes to demonstrate how your ice-cream should look at each stage of whisking.

1.

2. Each time you take the tray out of the freezer you will notice that the mixture gets thicker. When you whisk it make sure you break up the bits that are freezing, usually these are the sections closest to the side of the tray and the base. This will prevent the mixture turning into a giant ice-cube.

3.

4. This is the stage you want to reach. The mixture is thick, cold and most importantly, ready to be served. At this stage you should be able to use an ice-cream scoop without any issues.
Depending on where you place the tray in your freezer, and how cold your freezer is, it could take anywhere between 4-8 hours to become "ice-creamy". Keep in mind sometimes it will not reach this stage: it may just freeze solid like an ice-block, especially if you used almond milk. If this happens, let it defrost for a bit, put it in your blender, and serve it as a soft-serve. This will definitely happen if there is too much juice in your mix, and if you refuse to whisk it as it freezes which will allow ice to form.

Whether or not you are left with an ice-cream or soft-serve, the time is ripe to serve and eat this delicious concoction, and if you miraculously manage to have some left, place in a container and leave it in your freezer. I topped the ice-cream with some shredded coconut, cacao powder and shaved vegan chocolate. I know the colour may look grey and funky, but this is the banana going "brown" as it freezes. To remove this colour you can place bananas (with their skins) in the freezer, then when frozen remove skins and use them in the blender. Alternatively, you can add some vanilla essence or food colouring if it really disturbs you. However, in this instance I did not add anything as this is the "base" recipe, and in most instances ingredients will be added that will change the colour of the ice-cream to something more aesthetically pleasing.