This dairy free version of ice cream is creamy and sweet, with melon, papaya, pineapple and mango in addition to the frozen banana. Cold and refreshing, it makes for a perfect match for the sunny warm weather we’ve been having in my little corner of England. You can eat immediately after blending for a soft serve consistency, or pop back into the freezer to firm up if you prefer.
1. I’m reluctant to call something so simple a “method” as you simply chuck everything into a blender and blend. Or a jug if you have an immersion blender. How long this takes will depend on how powerful your blender is.
2. Then eat, or put it back into the freezer to firm up for a couple of hours or so
I hope you give this delicious tropical fruit nice cream a try! And if you do, be sure to tag the picture #AVogelRecipes on Instagram so we can see :)
Bethany is a vegan food blogger from Kent. She is passionate about creating simple plant-based recipes, suitable for vegans. She updates her blog Bethany’s Vegan Kitchen every week with new tasty and easy-to-make recipes.
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Nature is just about the best thing we’ve got!