Balsamic banana ice cream

120 minutes - 2 servings 1of

When it comes to plant-based cold desserts, Montreal has a lot of options. The places I tried are all within walking distance, because generally when I want ice cream i don't want to have to go far to get it. Luckily, the 2 places that are near my home offer dairy-free options, though often this means sorbet. While I like sorbet, the flavors are rarely as creative as milk-based ice creams. When I don't want sorbet, I just make my own ice cream at home. I have many other ice cream recipes on this blog, but some of them require a bit more waiting time and effort, which admittedly I don't always care for. Banana ice cream to the rescue! A delicious and simple alternative to dairy or coconut based desserts.

I was introduced to vanilla ice cream with a balsamic vinegar coulis, at my friend Lisa's small, Shimokitazawa appartment. It was summer, we wanted to cool our insides. Tokyo summers are unbearably warm. I can't say I remember where I got the idea to put balsamic vinegar on ice cream, it might have been in a magazine or a restaurant. That evening, it came to mind, and we tested it out. It was fantastic! Not things i thought could go well together.

I remembered that night today, and desperarely wanted to re-create a dairy-free version of it. Lots of blogs I love have also been making banana-based recipes, I first saw a recipe on the whole foods website for it. Making it is incredibly easy, you just put bananas in the freezer. While you wait for them to harden up, you can prepare your balsamic coulis and make your appartment reek of vinegar - yay! If you've ever boiled balsamic vinegar, you know what I'm talking about. I didn't want to pour the vinegar straight from the bottle over the ice cream, making a reduction makes it thick and syrupy, and it just works better as a topping.

I don't have a powerful blender or food processor at home, so reducing the 2 frozen banana chunks to a smooth puree was difficult. It took longer than i thought it would, and because of that my ice cream was melting when the time came to take photos. So pro-tip, don't use an immersion blender. If you're desperate and/or reckless and want to try it anyways, do it in batches.



Balsamic vinegar1 cupBalsamic vinegar1 cupBanana2Soy milk1/4 cupVanilla extract1/4 tspBanana2Soy milk1/4 cupVanilla extract1/4 tsp


Balsamic reduction

Put 1 cup of balsamic vinegar in a non-stick pan. Bring up to medium high heat, once it starts to boil bring down to medium low and let simmer until the vinegar has been reduced by a little more than half. Stir it on occasion Make sure you have an open window or the overhead fan running because boiling vinegar has a really strong smellTransfer to a bowl and let cool completely, then store in the refrigerator. It will thicken when it gets cold. This recipe makes a lot of balsamic reduction, it's hard to make very little. It keeps in the refrigerator for a while so you can easily use it in other recipes. It's great when served over fruit


Peel and cut 2 bananas into slices, lay slices flat onto a plate and put in the freezer for at least 2h. Put banana slices in a blender or food processor with 1/4 cup of soy milk and 1/4 tsp of vanilla extract, process until smooth.Serve in individual bowls with a tsp or more of balsamic reduction.


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