NY Times’ favourite Vegan Roasted Banana Ice Cream

August 4th, 2015 · Lisa · gluten-free, Recipes, Sweet, Vegan · Comments

Welcome to August everyone!

I hope you’re all loving this summer (or this winter if you happen to live in Australia) so far. I have been enjoying the colourful sunsets, the warm hug of the summer heat (every time you step outside) and lots of frozen treats.

I’ve been woken a few mornings this week by the little hiccups of my growing baby. If you’ve never had your pelvis shaken by the repetitive shutter of a fetal hiccup…it is quite the experience. For me, those moments make this being living in my ever-expanding belly condo more human. I still find it hard to believe that in just eight months this baby has evolved from a tiny cluster of cells to a hiccuping, swimming, twirling, little person.

These thoughts have me contemplating growth and evolution. In the last few weeks my facebook feed has been full of posts that demonstrate the broadening of the vegan perspective. Things are growing, changing and evolving in ways I never could have imagined. We have seen celebrations of animals’ lives, questions about animal’s rights and more and more mainstream excitement for vegan diets. It is an incredible time.

These small shifts in perspective and mind-opening conversations put us all on a slightly different path forward.

I have always believed that balancing conversations on ethics with truly amazing vegan food is what creates lasting change, which is why I was so excited about a recent book review in the New York Times. The review was for a new cookbook called, Van Leeuwen Artisan Ice Cream. The book is predominantly about traditional ice cream recipes, but it contains ten vegan ones. The author of the review raved “If you buy the book for these carefully constructed recipes, you will not go wrong. But it’s the vegan ice cream that will change your life, or at least make you rethink any vegan prejudices.”

Awesomeness! You and I already know that vegan ice cream is incredible…but to read it in the New York Times is so exciting.

As an act of welcome and solidarity (wink, wink), I decided I had to try this life changing roasted banana blend. It is incredibly creamy, sweet and flavourful. It would make a pretty epic base for any banana split.

If you’re into baketivism, add this one to your arsenal. Is there a more delicious weapon for blowing minds than a luscious cone of Roasted Banana Ice Cream? What is your favourite recipe to share with the vegan curious?



  1. Posted August 4, 2015 at 8:49 pm

    You make my heart burst like sunlight on water. In Australia, we’re missing Canada – and not just its heat. Or its ice cream.

    And hiccups! Oh, what a world xx

    • theveganlisa
      Posted August 4, 2015 at 8:51 pm

      Love you Hannah!

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