Vegan Turmeric Ice Cream

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Ingredients

Vegan Ice Cream:
3 frozen bananas (the bananas should be sliced and frozen firm for at least 12 hours)
1 1/2 teaspoon turmeric
1/8 teaspoon cardamom
1/8 teaspoon ground cloves
3 tablespoon cold, firm coconut milk, preferably not nonfat or lowfat. Be sure to refrigerate overnight first, and scoop from the top.

Whipped Coconut Creme:
Scoop of firm coconut milk, chilled (must be cold and firm)
Pinch of palm sugar or Stevia
Pinch of cardamom

Toppings:
Toasted shredded coconut
Chopped pistachios
Dried cherries
Diced candied ginger

Directions

To Make the Ice Cream:
Place frozen bananas in a food processor and blend until smooth and creamy like soft-serve ice cream. This will take some time. It will initially look crumbly and need to be scraped down a few time. Add coconut creme and spices, whirl once more. If you prefer a more classic ice cream texture to soft-serve, freeze longer.

To Make the Whipped cream:
Whisk oconut milk until fluffy and gently fold in sugar and cardamom.

To Serve:
Top ice cream with whipped cream and choice of toppings.

Note: If the bananas are not frozen enough or if it gets a bit over processed simply place in glass container and put back in freezer until firm.