Vegan 4th of July Ice Cream

Vegan 4th of July Ice Cream

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Personally, I will be sitting on my rooftop here in San Francisco, enjoying the fireworks with friends and beer. Sure, I’ll be making a host of things to eat but, honestly, I don’t want to spend the whole day cooking. For one, it’s freakin hot, and secondly, it ain’t Christmas. So quick and tasty are key. Like I said, it is hot. So this vegan ice cream is perfect. It only uses 3 ingredients and takes but 5 minutes to make (boom!). That means more explosions and less cooking. Not a bad deal for homemade ice cream, right? Peel the bananas and slice them into coins. Did you know that bananas do not actually grow on trees, they grow from a root structure that has an above-ground stem; it’s really just a giant herb. NOTE: Here is a fun fact, bananas are naturally radioactive. They contain high amounts of potassium, specifically potassium-40 which is a radioactive isotope of potassium. Also, all commercial bananas are just clones. Yup, clones of each other and they originate from one single plant from Southeast Asia. The species, the Cavendish banana wasn’t even popular until the 1960s when its predecessor was wiped out by disease: keep in mind Cavendish is also susceptible to this. So the banana apocalypse is coming! Place them on a small baking sheet lined with parchment paper in a single layer. Then pop them in the freezer. They should be frozen solid (or solid enough) in just a few hours. Blend 1 1/2 cup of the bananas until smooth, almost soft-serve like. Then add in 1 cup of chopped strawberries, pulsing until smooth. Transfer the mixture to 1/3 of a small baking dish then placing it in the freezer. Blend another 1 1/2 cup frozen bananas until smooth, then add in the 1 cup of blueberries.

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