The 30-Minute Vegan's Taste Of The East: 150 Asian-Inspired Recipes--from Soba Noodles To Summer Rolls - Plot & Excerpts
Plan ahead and prepare it the night before you wish to enjoy it. If your kitchen is not equipped with an ice-cream maker, check out Appendix C for a Web site where you can order one. Enjoy this ice cream on its own, with some fresh berries, topped with Mango Custard Pudding (page 130), or served alongside Halva (page 35) or Black Rice Pudding (page 81). MAKES APPROXIMATELY 1 QUART 2 (14-ounce) cans coconut milk 1 cup mashed bananas ½ cup agave nectar, or sweetener of choice to taste 2 teaspoons vanilla extract, preferably alcohol-free Fresh berries, optional 1. Place all of the ingredients except the berries in a blender and blend on high speed for 30 seconds or until the mixture is completely smooth. 2. Either prepare according to the ice-cream maker’s instructions or if you are without an ice-cream maker, pour the mixture into a glass container and freeze until solid, approximately 6 hours or overnight. Remove from the freezer, transfer to a food processor, and process on high speed until creamy.
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