I love banana split. I love bananas, nuts, chocolate sauce…the works. BUT what I love equally or perhaps even moreso than those things is roasted zucchini, or roasted anything for that matter. This is my way of sneaking in some vegetables to a perfectly respectable dessert or breakfast dish (because some of you are crazy enough) whilst attending to my sweet tooth 100%.I love ice-cream. It’s my one great vegan sadness that there are no gelato-style vegan ice-creams available in my city…or perhaps anywhere in the country, but that’s why when we try out any form of ice-cream my soul soars. Of course, I’m a monster who hates using cream, so they don’t ever come out traditional, but this creamy, wonderfully tasty soft-serve hits the spot in so many ways. Best of all? Rice!
I used the basis of this zucchini bread ice-cream as well as CCK’s technique of using ice-blocks for homemade ice-cream. Again, because I didn’t use cream or cashews, only tahini, it is really not a hard scoop, but it does scoop!
Rice soft-serve (makes 4 scoops):
- 1 cup cooked brown rice
- 1 cup shredded zucchini
- 1 3/4 cups + 2 TBSP non-dairy milk (don’t use rice-milk)
- 1/3 cup sugar of choice (I used powdered sweetener)
- 2 droppers NuNaturals Vanilla NuStevia Liquid
- 3 TBSP tahini
- 1 TBSP NuNaturals NuStevia No-Carb blend (or approx 1/4 cup sweetener of choice – I didn’t want mine too sweet!)
- 1/2 cup dates, soaked for 1 hour or so (I soaked mine in guava juice mixed with boiling water…no idea why)
- Cinnamon, pinch salt
- Optional: 2 TBSP rum (we added this because honestly that airplane-sized bottle is STILL half-full and we desperately want to get rid of it!)
- 1 medium zucchini/240g
- 1 small ripe banana
- 1 TBSP NuNaturals Simple Syrup
- 1 TBSP coconut oil, melted
- 1 TBSP carob/cacao powder
- sweetener to taste
crushed nuts, chocolate chips…whatever you like! Sprinkles were a must.
- Blend together all your ingredients except dates until smooth. Freeze for 1/2 an hour in a tupperware.
- Place your dates at the bottom of two ice cube trays, then pour over the rice cream mixture.
- Let it set for 2 hours or so.
- Take out the ice-blocks with a knife and defrost in the microwave for 40 seconds.
- Blend until smooth, then return to your tupperware and freeze for another 2 hours before serving. It will not be uber hard but more like a delicious icy cream.
- Whilst your ice-cream is in its final stages of freezing, slice a large zucchini lengthwise and then in half again.
- Steam your slices in the microwave for 3 minutes face-down.
- Preheat the oven to 180C.
- Lay the zucchini face-down on top of the baking sheet. Bake for 15 – 20 minutes, then flip. There should be some nice browning taking place. Twist over some pink salt on top of the open face.
- Slice your banana thinly and lay the slices down over the open lengths of the split zucchini. Liberally splash cinnamon and ginger as well as 1 TBSP worth of Simple Syrup.
- Bake for 10 – 15 minutes, or until the banana becomes somewhat caramelized.
- Spoon on the ice-cream and drizzle with nuts and chocolate chips or melted chocolate as well as sprinkles.
When I told Man-thing about my cunning plan to make a zucchini split he pulled his face something fierce, as if I was defiling the graves of banana split ancestors everywhere. This is a man who loathes raw bananas, so I would’ve thought he’d be rejoicing, but anything involving vegetables is always iffy with him. Hence, this is 100% single serving (well, except the ice-cream)!
Amazing! Seriously, for a hardcore veggie lover like myself this was just the bees’ knees – all wonderful roasty vegetables topped with cinnamon-y bananas and then this glorious mess of stuff that happened to sparkle and glisten and everything awesome. You could totally leave out the roasted element and just split your banana like a normal person, or scoop out the seeds of half a papaya and dunk everything into there. Obviously with the warm zucchini my ice-cream melted pretty quickly, but Man-thing’s remained solid for quite a while.
Speaking of which, his glee when he saw the basket I made him was ridiculous. He squeed and carried on about how it’s looks just like ice-cream and everything! I think seeing it in its melty form in ice-cubes wasn’t very morale-boosting, but I made sure he got chocolate chips to take out the sting of that bitter memory 😉 ETA: The ice-cream does freeze up pretty solidly, but then just microwave it for 30 seconds and blend – voila!Meanwhile, my dad and little brother came to visit today to check out the house quickly, and I showed him our tadpoles – I am so in love! In fact, I was so silly that I boiled lettuce for 20 minutes this morning, then blended it to feed them because that’s what I read on a website. My dad took one look at their mulch and said they have more than enough food, so I honestly boiled lettuce for nothing. Anyway, I mentioned how we needed some cover for them because they don’t like too much sun, and he sped off to the nursery to get plant stuff and came back completely unexpectedly with a plant just for the tadpoles! ❤ He may seem rather gruff and stuff, but he honestly bought the tadpoles a plant – I can’t get over how happy that made me!