Ice cream is without a doubt, my favorite dessert of all time. I could eat it year round, on the warmest summer days or the coldest winter evenings. The lovely Cherie Tu of Thriving on Plants creates some of the most vibrant vegan treats that you'll ever see. When I saw her blueberry banana vegan ice cream, I had to try out my own version at home. Here's my personal rendition, to which I added Organic Peruvian Sacha Inchi Powder. The result is a delicious, protein packed "nice cream" that is sure to leave you craving more!
What is Sacha Inchi?
Sacha Inchi Powder is an incredible natural protein source, composed of highly digestible 60% protein by weight. It is considered a complete protein because it contains all nine essential amino acids, which may facilitate cell growth to maintain normal muscle support. Sacha Inchi seeds are harvested in their native amazon environment from star shaped fruit pods. Meaning "The People's Seeds" in the Quechua language, they have been consumed for centuries by indigenous peoples for their nourishing properties. Sacha Inchi Powder has a nutty, earthy, and rich flavor that adds the perfect touch to desserts, smoothies, and homemade vegan ice cream!
The specific Sacha Inchi Powder that I'm using in this recipe is by Sunfood Super Foods. The powder is vegan, organic, kosher, and gluten-free. Sunfood's Sacha Inchi seeds are non-GMO and minimally processed into a powder to preserve protein and potency. No chemicals, additives, or preservative are used to create this powder. I also use it in my post workout smoothies to regenerate my muscles and support bone health. It's both delicious and nutritious.
On to the vegan ice cream!
- Organic blueberries
- Organic bananas
- Organic Sacha Inchi Powder
- Organic Raw Turbinado Cane Sugar
- Organic Pure vanilla Extract
- Silk Very Vanilla Soy Milk (If you are allergic to soy, Almond Breeze Vanilla Almond Milk can be used as an alternative.)
- Place freshly washed organic blueberries in an airtight plastic container or freezer bag.
- Peel organic bananas and cut them into small pieces. Place the bananas in a separate airtight plastic container or a freezer bag.
- Freeze bananas and blueberries for at least 3-4 hours, but ideally overnight, until they become rock solid.
- Remove frozen bananas and blueberries from freezer
- Place equal parts bananas and blueberries into a Vitamix, Nutribullet, or conventional blender.
- Add 1/5 cup of soy or almond milk. Milk added should be very minimal. You only need enough to assist the solid ingredients in merging together. For a thicker consistency, skip adding milk, but be sure to use a high power blender or food proccessor.
- Add 1 tablespoon of Organic Sacha Inchi Powder
- Add 2 tablespoons of Raw Turbinado Cane Sugar. (If you prefer a naturally sweetened dessert, add less sugar or skip adding sugar all together.)
- Add 1 teaspoon of pure vanilla extract
- Pulsate and blend all ingredients for about 10 seconds until they combine into a thick and creamy mixture. Check for proper texture and consistency. Blend for a few more seconds or as needed.
- Pour nice cream into a mason jar or serving container of your choice. The mixture will be very thick and somewhat difficult to get out, so tap on the blender if needed or use a spoon to assist you.
- Top with fresh blueberries, and serve!
I hope you guys enjoy this delicious vegan treat as much as I do!