For me, one of the most difficult things about being vegan is not being able to eat ice cream. I have always loved the soothing taste of ice cream and the way it contrasts a hot crumble, so I came up with a solution that works just as well. Okay if I’m completely honest, banana ice cream it is not as creamy as normal ice cream but it tastes amazing, has no sugar or fat and is actually good for you.
This recipe is enough for 2 very hungry people.
Start by freezing 3 chopped bananas at least 3 hours before serving.
For the crumble you will need:
3 peaches chopped into small pieces
3 rhubarb sticks chopped into small pieces
1/4 cup of brown sugar or maple syrup
1 pinch of ground ginger
Zest of one orange
1/2 cup of rolled oats
2 tbsp wholemeal flour
2 tbsp melted vegan margarine or granola oil
2 tbsp maple syrup
a pinch of salt
Preheat oven to 200C. Mix together peaches, rhubarb, brown sugar, orange zest, ginger and pour into a small ovenproof dish. In another bowl make the crumble by mixing together oats, flour, maple syrup, salt and finally the melted margarine. Spoon the mixture over the rhubarb and peaches in the dish, and bake for 45 minutes.
When you take the crumble out of the oven, let it stand while you start making the ice cream. For this, blend together the 3 frozen bananas, 2 large dollops of soy yoghurt or apple juice, and if you like a sweeter taste, 2 tbsp agave nectar.
Serve immediately over warm crumble and enjoy!
