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 flavours 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 out 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 restaurant. That evening it came to mind and we tested it out and 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 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 smell of vinegar. If you've ever boiled balsamic vinegar you know what i'm talking about; it smells wonderful but it hurts your face a lot. I didn't want to pour the vinegar straight from the bottle over the ice cream making a reduction makes it more '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.