Vegan Spiced Cranberry Swirl Ice Cream
Basic Information
- Servings: 8
- Ready in: 165 minutes
- Preparation time: -
- Cooking time: -
- Rating: 44.17
- Health score: 5.00
- Weight Watcher points: 3.00
Summary
Vegan Spiced Cranberry Swirl Ice Cream might be just the dessert you are searching for. For 43 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. One serving contains 139 calories, 1g of protein, and 0g of fat. This recipe serves 8. This recipe from Foodista requires ground nutmeg, ground cloves, sugar, and ground cinnamon. Summer will be even more special with this recipe. This recipe is liked by 1 foodies and cooks. From preparation to the plate, this recipe takes roughly 2 hours and 45 minutes. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. Taking all factors into account, this recipe earns a spoonacular score of 38%, which is not so tremendous. Try Fudge Swirl Ice Cream (no ice cream maker needed!), Carrot Cake Ice Cream with Cream Cheese Frosting Swirl, and Scooped: Cream Cheese and Guava Swirl Ice Cream for similar recipes.
Ingredients
bananas5
cranberries3 cups
sugar0.5 cup
orange juice0.5 cup
orange zest1 tsp
ground cinnamon1 tsp
ground nutmeg0.25 tsp
ground cloves1 pinch
Instructions
Step 1
To make the cranberry sauce, add all ingredients (except the frozen bananas) into a medium sized saucepan, and heat on a low heat until the cranberries are soft and have burst, leaving you with a thick, sticky sauce. Set aside.
Step 2
Add the frozen bananas into a food processor and blend until you have a smooth ice cream consistency. This can take a while and keep scraping down the sides of the processor to incorporate all the bananas.In a loaf tin, add one third of the banana mixture and spread so it covers the bottom.
Step 3
Add some blobs of cranberry sauce and swirl it into the banana mixture to create a marbled effect. Then repeat until you've used all the banana mixture. You will probably have some cranberry sauce leftover, so store this in an airtight container in the fridge.Cover the loaf tin with cling film and put in the freezer for 2 hours.
Step 4
Let sit out for 5-10 minutes before scooping and serving.
Categories
Dish Types: dessert
Diets: gluten free, dairy free, lacto ovo vegetarian, vegan
Occasions: summer