LCBO Food & Drink Early Summer 2022

COLD COMFORTS

Riff on a banana split by topping with Roasted Strawberry & Pineapple Sauce, p. 159.

Inspired by classic peanut butter and banana sandwiches, we’ve taken the popular one-ingredient vegan banana ice cream—made by whirling frozen bananas in a food processor—and embellished it with nutty almond butter. 3 very ripe bananas 1/4 cup (60 mL) almond butter 1/2 tsp (2 mL) vanilla extract Pinch of flaked sea salt (optional) 1. Cut bananas into 1-inch (2.5-cm) chunks. Put in a resealable bag or airtight container. If using a bag, press any air out before sealing. Freeze overnight. 2. Tumble frozen banana chunks into a food processor. Scrape in almond butter. Add vanilla and salt. Whirl, scraping down sides occasionally, until smooth. Scrape into a resealable container. Freeze until firm, about 1 hour. Soft serve will keep well, covered and frozen, for up to 1 week. 3. Scoop and serve. If desired, spoon sauce over top just before serving. Easiest-Ever Banana & Almond Butter Soft Serve

Makes 2 cups (500 mL) for 4 servings

A BETTER BASE Many traditional desserts happen to lend themselves nicely to including plant-based options. Here are four easy serving ideas:

› Sandwich vegan ice cream between graham crackers and dip in melted chocolate for Smores-style ice cream sandwiches.

› Make a centre-piece cake by scooping and pressing plant-based ice cream into a spring-form cake pan. Freeze until firm then slice and serve. Top with fresh fruit.

› Add a scoop to store bought vegan donuts.

› Make a new-style float by adding a couple of scoops of vegan ice cream to kombucha.

ILLUSTRATION BY DAVID SPARSHOTT

70 FOOD & DRINK EARLY SUMMER 2022