Malted Banana Chip Vegan Ice Cream Recipe from Sweetcycle
Kate Zuckerman — pastry chef, savory chef, cooking instructor, recipe tester, cookbook author, avid commuter/cargo cyclist and mother of three kids – acquired the ice cream/blender bike from her cousin Paul, inventor, musician, bike enthusiast and founder of Rock the Bike, and has been churning out sweet treats in Brooklyn with SweetCycle ever since!
Check out her recipe for Malted Banana Chip Vegan Ice Cream:
3 cups cashew milk
2 cans coconut milk (13.6 fl. ounce cans)
1 ¼ cups maple syrup
1 teaspoon vanilla extract
1 teaspoon salt
1/3 cup barley malt syrup
6 large ripe bananas
½ teaspoon cinnamon
1. For the cashew milk, soak 1 ¼ cups raw cashews in 3 cups of water for at least 4 hours or overnight. Discard the soaking liquid and rinse the cashews. Blend 2 cups of water with the soaked cashews. Blend until the mixture is totally smooth.
2. Add the coconut milk, barley malt, salt, vanilla extract, bananas and ½ t. cinnamon.
3. Pedal blend all the ingredients until the mixture is smooth.
4. Pedal churn with the Icycleta until thick and creamy.
Vegan Huckleberry from Little Panda Craft Ice Cream
Craig and Sha Myers are the brains behind Little Panda Craft Ice Cream, located in Missoula, Montana. So not only is Missoula home to the bicycle touring HQ of the nation but also, pedal-powered ice cream! The two combined are enough to make me consider relocating to the Big Sky State.
Little Panda is currently located at the Original Missoula Farmer’s Market, in the food court area, right next to the Burlington-Northern Railway building. If you are in the area on any given Saturday, stop by and grab a cone or shake, I hear the Ube ice cream is amazing!
Little Panda’s Ube Ice Cream!
It bears noting that we asked Little Panda for their Ube recipe but since this is one of their tastiest, flagship flavors–they rightly kept it under wraps. You must make the journey to the Original Missoula Farmer’s Market for a scoop, where in addition to Ube ice cream, they have many more full dairy or vegan ice cream and smoothie options. A lil’ something for everyone.
But wait, there’s more!
Check out this vegan, ice cream recipe Craig and Sha have so sweetly shared with us: their most authentic, Montana flavor, Huckleberry!
This recipe makes a 1.5 gallon batch.
4 – 14 oz cans of coconut cream (you can use ALL coconut milk but we like the extra coconutty creaminess with the coconut cream)
4 – 14 oz cans of coconut milk
3 – 4 cups of sugar (depending on your sweet tooth)
3 cups of Huckleberries (Blueberries sub in well)
2 vanilla beans scraped
3 tsp. of lemon juice (optional)
First make the Huckleberry compote. To do this, heat a 1/2 cup of water, on a medium-low flame in a large sauce pan. Then add a 1/2 cup of sugar (you can use honey as an alternative sweetener) to the water. Once the sugar is fully dissolved, add 3 cups of huckleberries. Use a wooden spoon to smash up the berries in the simmering mixture. When the berries are good and smashed and everything looks good and sauce-y, pour into a glass container and chill overnight. You can add a squeeze of lemon to the compote for extra zazz (about 3 tsp.) but it’s not necessary.
To make the ice cream base, pour 3 cans of coconut milk into a blender. Add 1 cup sugar, the vanilla bean seeds and half of the compote. Blend until smooth. Pour into gallon pitcher. Repeat with 3 cans coconut cream with 1.5 cups sugar and other half of compote. Blend until smooth, and pour into the same pitcher with the first mixture you made. Add the last cans of coconut milk and cream to the pitcher, as needed. Chill for a few hours in a refrigerator.
After the mixture is done chilling, pour it into your Icycleta Ice Cream Bike Attachment and pedal to create this deeeeelicous Little Panda summer favorite! Vegan, non-dairy and gluten free varieties of Huckleberry has been a popular flavor regularly selling out at the Original Missoula Farmer’s Market.
Shake Variation: is to stop churning a little early and you have Huckleberry Shakes! A true Montana classic!
Enjoy from Little Panda!
Recipe: 1 gallon of sorbet with the Ice Cream Bike
Above: A pint or two of Coconut Almond Sorbet at the right consistency.
Sorbet is a delicious vegan treat with lower fat than traditional ice cream. Below you will find a no-cook recipe to make 1 gallon of Toasted Almond Sorbet. Depending on your serving sizes, you can serve anywhere between 128 1 oz. servings and 32 4 oz. servings.
- 2 – 32 oz. cartons unsweetened coconut milk
- 2 quarts water
- 4 cups sugar (1 32 oz. bag)
- 5 Tbsp vanilla
- 9 – 8 oz. bags of toasted almonds (can also substitute 72 oz shredded unsweetened coconut)
The combined cost is roughly $40. If you sell 4 oz. servings at $4 each you could profit $88! If you use a cheaper nut than toasted almond, then you can cut your costs in half and increase profit to $100!
Additional Things You’ll Need:
A large spoon for mixing, serving bowls, ice, salt, and an ice cream scoop.
How To Make Sorbet:
Stir all ingredients together and pour into your pre-frosted canister (or pour into the canister and stir if you’re at an event). Secure the canister into the oak tub, and surround with ice and salt. Attach the slip-proof belt and begin to pedal your Ice Cream Bike for roughly 20 minutes until solidified. Serve immediately.
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If you have a recipe you’d like to share with the bike blending community, please send it to customerservice@rockthebike.