30 Days of Vegan Home Made Ice Cream

It’s the first of June and here in England, summer is about to start this month. Admittedly it didn’t feel like it for quite a while because it has been unusually cold the past months. Luckily it has warmed up a lot and temperatures have risen to 25°C (77°F) this week so there is nothing that can stop me from making my favourite summer snack. Ice cream. In fact, I will dedicate this entire month to ice cream and frozen desserts. Simply because that is what I associate with summer, lovely weather and ice cold snacks. I can’t influence the weather and can only hope it will stay this sunny but I will make sure that my freezer is filled with delicious treats.

The great thing about ice cream and frozen desserts, in general, is that there are countless variations. There are flavours and textures to suit everyone. If you are not a fan of ice cream then there are granita and sorbets. Both can be made the traditional way or they can be made with nothing but fruit. I prefer the route of using as much fruit as possible. Who wouldn’t love a bowl of delicious mango sorbet. Especially since it comes without added sugars.

Sorbet is a very delicate frozen dessert and is best made in an ice cream machine while granita is very forgiving. You can easily make it in the freezer by pouring the base into a flat dish and stirring it with a fork every now and then. Just to give you a glimpse of what granita can look like in case you never had any, here is a picture of the lovely elderflower and strawberry granita that I posted last year.

But let me start with the traditional ice cream flavours first and yes, it will be the Neapolitan version because I am an 80es child and it was all the rage then. You can keep the flavours separate in three different bowls or you can do as I did and serve it as a cake. Now the only thing that you have to decide on is, do you want to make it with a more traditional ice cream base or opt for this version that is made from frozen bananas. Which would you prefer?