ths rfl bannanaicecream 05 30 17

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Today is Thursday. So we changed around the days a little bit

and we are coming to you at around 10, 1030 on Thursday mornings, right here, live on the Hardy Soul

Oh, I'm just going to put my mic on. Can you guys hear me now? Yes? Hello

Are we good? Should I repeat what I just said? Yes. Okay, hi

Sorry for the small audio. Sometimes your mic's on, sometimes it's not. But I'm Talia Chai, and I am here with you today on Real Food Live

And I was saying that before, normally we shoot on Tuesdays, but we've decided to switch it up a little

and we are coming to you live every Thursday morning at around 10, 1030

And we are here to cook with you. I'm really excited because I am going to be doing one of my favorite summer recipes

I make these at least once a week, and they're so fun

and you can get really creative and mix it up. It is banana ice cream

I love this recipe so much. I do a million different versions

And the reason why it's so good is because there's no dairy

there's no refined sugar, there's no gluten, it's entirely vegan, so super healthy, super easy

and you have instant ice cream. All you need is a little food processor like this one here

or a big food processor. I find food processors work better than blenders, generally speaking

Now, what I'm going to do is I'm going to show you three different ways

to make banana ice cream, otherwise known as nice cream because it's like fake ice cream with bananas instead

And let me know in the comments below. This is live, right

So the beauty of this is that I get to talk to you, you get to talk to me

So I'm going to start here. If you have any questions to ask at all, if you have any comments

let me know what your favorite banana ice cream combinations are. So type in your questions in the comments, give it a like

and share this with your friends. I'm going to get started and make the first one

But first, I should probably let you know the three that I'm making

So we're doing chocolate peanut butter with a little bit of sea salt

I'm doing raspberry vanilla coconut, and I'm doing papaya lime. Amazing summer flavors

I love them all. I have my mini food processor here. And into this mini food processor, I'm going to do

hmm, which one should I do first? Oh, I should have asked

Do we have time for a poll? Right off the cuff, being really spontaneous

You know, I think I'm going to do the papaya lime first. So here I have frozen papaya chunks

So I just peeled the papaya, removed the seeds, and chopped it up into chunks, put it in a container

and put it in the freezer. Papaya has really amazing enzymes in it called papent

which are good for your skin health. They help to gently exfoliate when you put them topically on your skin

and really healthy for you when you consume them internally. So I also just love the flavor of papaya because

especially with the coconut cream, I find it gives a bit of a tropical kick to it

So to this, I'm going to be adding coconut cream or full-fat coconut milk

Now, let me know if you cook with this ever. I'm going to show you actually the brand that I use

I'm just pulling this out of the sink here because I want to show you guys. So I don't know which camera I should hold this towards

Maybe Jeffrey. Hello. Okay, this is one of the brands that I use

I use a bunch of different brands, but this is the one I'm using today. And this is full-fat coconut milk

But all I do is I open up the can, and all of the fat rises to the top

And I literally scoop out the fat so it literally looks like that

And then there's the liquid at the bottom. And you can save that liquid for smoothies

or for anything else you like to cook with. It doesn't have to go to waste

But the cream is ideal when you're making a banana-based ice cream or anything like that

So definitely a tip that you should pay attention to. So I have my frozen papaya

I have my coconut cream. I'm going to squeeze in the juice of half a lime

Once again, this is giving the tropical kick, the tropical flavor. Oh, the oils from the lime and the peel are coming out, and they smell so good

And this will also give it a nice tart flavor with your ice cream

And it makes it feel a little bit more like a sorbet. It's a little bit lighter, even though there is a bit of coconut milk in it

It's a bit of that lighter texture and flavor and brightness from the citrus

And then, of course, the base of our ice cream is frozen banana

So what I do is I let my bananas get super ripe, like almost brown

And then, because then they get sweeter, the sugars condense, and then they're perfect for baking, and they're perfect for ice creams

I peel them, put them in a glass Tupperware container, peeled, whole

store them in the freezer overnight, perfect to go. And then I take them out frozen and slice them

I don't know, that's how I do it. You could slice them and then freeze them too, of course

So I'm going to add some banana. And I might not add all of this, actually

We'll see how much this food processor can take because it's very cute

and a little bit mini, and I don't want to overload it

How are you guys liking this so far, by the way? Good? Yeah

Have you ever made this before? Please let me know in the comments

And we have someone manning our comments, and we are going to be answering your questions live

Do we have anything going on right now? Okay, guys, don't forget

Shout out if you need to. Okay, ready? Now I am going to puree

And you're going to see a gorgeous light orange, light pink color

as it all comes together. Wow, this is doing a great job. Laken

I was a little nervous because I'm like, oh, this is a little mini one. Is it going to be able to handle it

It's handling it. If I can handle this and get the lid off, there we go

You know what? I'm going to add a bit more banana because it's just amazing

Let's add a bit more banana. But do you see how nicely it's coming together

There we go. So some of my frozen ingredients have been defrosting on the counter

for about five minutes, which makes them even easier to blend up

Okay. Oh, gorgeous. Now I just like to get a little glass like this

Let's get this out of the way. Hold on. Let me get my towel

Wipe my mat. There we go. Okay, yes, do we have a question, comment? Yep

So Kathy says, made banana ice cream but never with coconut cream

Oh, Kathy, yeah. You've got to give the coconut cream a try

I just find, number one, it helps it to blend, and number two, it gives it that ice cream creamy texture

that we all know and love. Now, it does impart a bit of a coconut flavor

but personally, that doesn't bother me at all. Okay, now look at this texture, everyone

Look at this. I'm going to put it into my glass, just dropping it in

It's ready to eat. That's the beautiful part. It's literally ready to go

You don't even have to freeze it after you make it. Now, if you'd like to, if you're not going to be eating it right away

put it in your serving glass like this. This is what I do, and then store it in the freezer

and it will get super hard in the freezer if it's there for a couple of hours

but just take it out about 10 to 15 minutes before you're ready to eat it

and it will soften up again. Isn't that gorgeous? Look at this peach color

It's like a beautiful pastel. You're going to see the three colors from these three

They look so gorgeous together. Okay, so now I'm going to do a quick wash of this food processor

Lakin, thank you so much. We're working with one, so we're going to do some multitasking

and this will be a great time if you have any other questions or comments

but look at that, guys. Isn't that beautiful? I feel like I kind of need to taste it

Hold on. I'm just going to put that on, rinse that a little bit

I need to taste this. Mm, so good, so tropical, perfectly chilled

It has the texture of soft serve, like soft serve ice cream

Oh my God, that's so good. It's fruity from the papaya, a hint of the coconut, a little bit of that lime

Now what I would do too is if you had a zester, you could put some lime zest on top

and I would also add the zest of a lime into this recipe for a little flex of green

That would be really good as well. Just giving my suggestions. If you want to take it one step further, I'm going to wash off my spatula

get ready for round two. How are you guys liking this so far

Don't forget, oh, I think we got a question or a comment. Do we

So Allie says, just got here, banana, coconut cream, and what else

For the first one, banana. Hey, Allie. First of all, how's it going

Banana, coconut cream, lime juice, lime zest if you have the zest, and papaya

That's it. Really easy, really simple. Thanks for your question. I like doing the coconut cream

I like adding the coconut cream, which is this right over here

because I find that the coconut cream helps it to get creamy and that ice cream texture, and it helps it to blend in your food processor

That's perfect. Thank you, Lakin. Okay, we've got our food processor. Hold on

Ready to go. This is my first, oh, there we go. It's locked in

Locked in. Are you guys ready for flavor number two? Okay. Flavor number two

I have raspberry, banana, coconut, and vanilla. Such a killer combo. The raspberries are going to make it this beautiful red color, which you will see

So I'm going to add my coconut cream first, like so. I mean, the order that you add everything in doesn't really matter

Some pure vanilla extract. Always go for pure vanilla extract. I do not recommend buying artificial vanilla extract

It's not the same. The flavor's not the same. They add sugar

It's just go splurge the extra couple of dollars for the pure vanilla extract

I highly recommend it. I have frozen raspberries, and by the way, frozen strawberries would work really well too

So, especially if you can buy the sliced frozen strawberries, because the whole ones are a little hard on the food processor

And my frozen raspberries. I have my chopped frozen banana. We've got a question

Rosa says, can you put honey in it? Yes. Rosa, great question

First of all, what I would recommend is make it without the honey first

Taste it. It may be sweet enough for you, because if your bananas are super ripe

then they're going to add a lot of sweetness to this recipe, so you may not even need any extra sweetener

So, I would recommend making it without the sweetener, tasting it, and if you're like, I want it to be a touch sweeter

you could even drizzle some honey on top of your ice cream after

or you can mix it in just a little. Yeah. Kim says, allergic to coconut, so what do I use instead

Okay, well, you don't have to use the coconut, so you could literally just omit it

However, if you want to add a little bit more of a creamy liquid

I would say cashew milk would be a great addition, just a little bit

or I would say a little bit of almond milk to get it blending would be really great

or if you want it to be thicker, like the coconut cream adds that thickness

you could even do a nut butter. But with this one, I would say maybe a touch of almond milk would be a great combination

instead of the coconut. And it'll be really, really good without it

It'll be totally fine. You won't even miss it. Okay, lid on the food processor

There we go. And ice cream number two. Look at that gorgeous raspberry color

So, I just want everyone to note how fast this is to make

Good catch, Talia. Okay, look at this. I just need everyone to see this color

Beautiful raspberry red, pinky, I don't know. These colors just make me so happy, and it just makes me feel like it's summertime

and I need to put on some sunglasses and get outside. So, once again, this texture is literally perfect, in my opinion

It's like soft serve texture, and I just like to scoop it into my glass

If you have those little fancy ice cream dishes, or like a martini glass or something

you could do that too. Any other questions? Allie was very sweet

She says, I've never seen you before. You are lovely to watch

Hey, Allie, thank you. That's so nice. I really appreciate that. Well, thank you for watching, and thank you for tuning in

And we will be live every Thursday. And the show is called Real Food Live, and everything that we make is dairy-free

gluten-free, and refined sugar-free. And we want to bring you the best recipes possible. Yes

And Penelope says, coconut cream is cold or frozen? Neither. It was actually room temperature

So, the key is to buy a can of full-fat coconut milk or coconut cream

You can get either in a can. This is not the carton coconut milk variety, and there's a reason for it

It has way less fat content, and it won't blend in the same way. So, you need to buy the full-fat ones

I'm just going to set that aside over there because it's so beautiful

And all of the fat rises to the top of the can

So, what all I did to get this coconut cream, all I did is I scoop it out of the top of the can

It's not frozen, and it's not chilled. It's room temperature. However, I would say you could do room temperature, or you could keep it in the fridge

Don't do it frozen. It'll get too hard. And it's thick enough without being frozen. Okay

Oh, those colors look so good, and that makes me so happy

Do we have any other questions, guys? Yes, we do. Let's do it

Amice asks, how long can you keep this in the freezer for afterwards

Okay, so I would say, Amice, you can keep it in the freezer for, I'd say, three to five days after

However, I'm just going to make a side note. These are best consumed immediately

This texture is perfection right now. And once you freeze them, they're going to harden a little, and then you'll defrost and thaw

and then they'll loosen a little bit more. So, try to eat them immediately after if you can, which shouldn't be a hard task to achieve

because they're so good, and they're just going to be so delicious. But I'd say three to five days

They can be stored in an airtight container in the freezer. Take them out like 10 to 20 minutes before to let them thaw and soften, and then they're ready to serve

All right. Last flavor that we are doing is peanut butter, raw cacao, and a pinch of sea salt

So, banana, peanut butter, sea salt, chunky monkey. There are so many different terms for this

This is probably everyone's favorite because we all love banana and peanut butter and chocolate

Thank you, Lakin. Let me get this back on. Lock and load

Number three. So, I have my chopped frozen banana, sliced super ripe

Don't forget, you want your frozen banana to be super ripe because the riper they are

the sweeter your ice cream will be, and the less sugar you'll have to use or add

You may not need to use any. I don't add any to this. Sweet enough just with the banana

Then I'm going to add raw cacao powder. So, this is raw processed cacao powder

Way more nutrients in this than the high heat processed cacao. Things like iron, magnesium, very, very mineral rich

And this is our chocolate. So, this will add our wonderful chocolate flavor

I have my coconut cream here. And once again, full fat coconut cream from a can

This is room temperature or chilled, not frozen. I'm going to add a pinch of sea salt because whenever I'm doing chocolate anything

a pinch of sea salt makes it so good. And whenever I'm making something sweet, you know, I like to add a little pinch of sea salt

It helps to bring out all the other flavors. And this is natural peanut butter

So, make sure whenever you buy peanut butter to buy natural or organic because

or you really want to check the label. There are so many bad hidden ingredients in packaged peanut butter

You'll see sugar and worst of all you'll see hydrogenated oils. And those are really unhealthy fats, trans fats, unhealthy oils

And the peanut butter doesn't need them. They're just so unnecessary. So, if you buy organic or natural, that's usually a safer option

But just always check the ingredients and it should be just peanuts

That's all it should be. Alright, lid goes on. And number three

Let me move this. Excuse me. Okay

Number three. Ooh, la la. So thick. This one's going to be the thickest because of the added peanut butter

Take my glass and I'm going to scoop it in. Like this is just gorgeous

Look at that. Beautiful texture. Do we have any other questions or comments coming in yet

Yep. We have one from Diana. Yeah. Who wants to know what is the difference between coconut milk and coconut cream

Great question, Diana. So, coconut milk and coconut cream, the main difference is the fat content and the thickness of it

By the way, do you see how thick this ice cream is? It's like literally so creamy, so thick

The perfect texture. So, whenever you're cooking and you want something to be super creamy and super fatty

especially something like ice cream, and by the way, it's healthy fats. The fats in coconut are healthy, of course, always in moderation, but they are healthy fats

Then, coconut cream is ideal for something like this because it will help to make it super creamy and super thick

Coconut milk, it's the same ingredient, it's just coconut and water. However, there's a little less fat in it and usually it's a little bit looser in texture

Now, I always recommend, and I mentioned this before earlier, but I definitely want to repeat it because it's an important point

Whenever you're buying coconut milk or coconut cream to cook with for desserts

you always want to get the ones in the can versus the ones in the carton

because they're way thicker and way fattier and they will work in these recipes

The ones in the carton are just like water texture and they won't blend up the same way

And I don't want to lead you in the wrong direction. Now, look for BPA-free lined cans and see if you can find those and that would be ideal

Alright guys, take a look at this. One, two, three. I need to wipe this little spot of peanut butter off the counter because it's just really bugging me

There we go. Okay, so if you're just tuning in now, I need to show you my flavors

Papaya lime, raspberry coconut vanilla, and chocolate peanut butter sea salt. So quick, so easy

I need to taste them, especially this chocolate one. It's like calling my name. Mmm

Such a good dessert if you're on a detox or you're on a cleanse or you don't eat dairy

or you don't have an ice cream maker but you have a food processor or even a blender

I recommend a food processor over a blender. It'll work way better

However, if you only have a blender, you can do it. Just let your frozen ingredients thaw for a couple of minutes before you blend them

so they'll blend a little bit easier and you may have to add a bit more coconut cream or coconut milk to it

Okay, I need to try the raspberry. Any other questions as we go? Lots of comments saying it looks yummy

You guys have to make this. Okay, I think the raspberry is actually my favorite

And I said before, you can do this with strawberry. You can use any frozen fruit you want

Type in your favorite frozen fruit combos in the comments to give each other ideas and suggestions

Like blueberry would be amazing. You could chop and freeze up kiwi

I've never done citrus fruit before but you could try. Mango would be amazing

Peach would be amazing. There are so many endless options. Any suggestions coming in or any questions

Don't forget to type them in because it's such a versatile recipe

What you do need in almost all of them is a little bit of frozen banana as your base

because the banana is what makes it super creamy. And I like to always add a bit of coconut milk

We have one more question from Oren. He says, is this more healthy than frozen yogurt

Oh, well this is different than frozen yogurt because there's no dairy

So frozen yogurt is literally frozen yogurt. Now what's nice about yogurt is that it has probiotics added to it

But I'm just going to press pause for a second because I mean if you're going out to a frozen yogurt shop

to buy frozen yogurt, it probably won't have probiotics in it. It's usually they take a powder and they mix it with a liquid and they put it in a soft serve machine

So the health benefits are not there unless it's a specifically like healthy place

So I would say this is definitely healthier than any frozen yogurt or any ice cream you would go out to an ice cream shop to buy

because these are real ingredients, they're whole food ingredients and there's no added sugar

Whereas frozen yogurt and any other ice cream has added sugar, this is just sweetened with banana

So there's no dairy, there's no sugar, there's no preservatives. So it's a super clean way to have like a fun summer treat without, first of all it's also inexpensive

because bananas are very affordable. So instead of going out to get your ice cream, you could just make it at home, have friends over

I don't know, I love it. Ice cream is one of my favorite things to have in the summer

and this is why I make it all the time because it's so guilt free

So I would say, you know what would be cool? If you were making it at home, it might be fun to experiment and I've never done this

I'm just thinking off the cuff right now, to take a probiotic capsule and put some probiotic powder in

as you're blending it or after you make it, just mix it in and then you'll get some healthy probiotics in it too

Maybe worth a try. Any other questions before we wrap up? No? Guys, thank you so much for watching and as I mentioned before

we are now coming to you live every Thursday at around 10, 10.30 in the morning

Check our Facebook page, The Hearty Soul. We'll give you lots of updates as to when things are coming up

and as always, thank you so much for watching. I hope you love these recipes and I'll see you guys next week

Take care. Bye