My son Dash has some severe food allergies to dairy (casein and whey), peanuts and sesame seeds, so with Dash’s restrictions and my food sensitivities (lactose intolerant and gluten sensitive) its been a challenge finding summer time treats that are quick and easy. I miss ice cream like crazy, before I became lactose intolerant it was one of my favorite foods. If anyone knows of any non-dairy ice creams that are free of gluten, peanuts, sesame and processed in allergen free facilities PLEASE let me know! I have had lots of trouble finding something that meets all of these criteria.
In the mean time, we have been enjoying banana “nice” cream. Surprisingly, the texture and flavor is pretty yummy and if you add goodies on top of it or mixed in, it feels more dessert like. Anyway, my son loves it (honestly he’ll eat anything with chocolate chips) and I’m happy with it too.
1 frozen pre-sliced banana
1-5 tablespoons of non-dairy milk (we used almond milk)
4 large frozen strawberries
1/2 teaspoon vanilla
1 teaspoon maple syrup or honey
additional toppings/mix-ins : vegan chocolate chips, freeze dried strawberries, coconut flakes, hemp seeds
Add all the ingredients to your blender or food processor except the mix ins and non-dairy milk. Start by adding 1-2 tablespoons of non-dairy milk at a time. Depending on your blender or food processor you may need more, ours is pretty good at blending without much liquid if you move it around a bit. The key is to add as little liquid as possible so the mixture remains extremely thick. It may take a little bit of scraping down the sides but it won’t take long.
Add the mix-ins or toppings and enjoy!