On Saturday night, I made a batch of banana soft serve for friends. I watched as their eyes widened in amazement as a few cups of brown, frosty banana chunks turned into a pale yellow, super creamy bowl of deliciousness. I listened to them “ooooh” and “aaaah” as they took their first bite of the sweet, refreshing dessert. And of course, to their repeated exclamations of “you’re sure that’s only banana?” I responded, “yes. Yes, it is.”
Banana soft serve is my number one summer dessert. I’ve written about it here (the original post), here (variations), and here (a new version with matcha green tea powder). Every single time I write about it, someone asks me if I have a version one can make without bananas. Until now, I haven’t quite known what to say. This week, I got to experimenting with a banana-less soft serve, and I think I have a good start–this creamy, subtle peach, green tea, and avocado soft serve.
OK, I’ll be honest. This isn’t quite as perfect a replication of soft serve texture as the banana version. But it’s not bad–not bad at all–thanks to the creamy avocado. I’d say it’s someplace in between an ice cream and a thick, fluffy smoothie.
I love the way peach and green tea work together here; that was inspired by one of my favorite summertime iced teas. This ice cream is only subtly sweet, so if you like things on the sweeter side, I’d say you should definitely add the maple syrup that’s offered in the recipe. But if you’re looking for something refreshing with just a hint of sweetness, I think you’ll love this. Banana soft serve is quite sweet indeed, so this is a very nice contrast!
- 2 heaping cups frozen peaches
- 1 small avocado, pitted and flesh scooped out
- 3/4 cup almond milk
- 1/2 teaspoon matcha green tea powder
- 1 to 2 tablespoons maple syrup (optional)
- Use a blender or food processor to blend all ingredients till smooth. You may need to move things around in the processor a bit, or to use a tamp attachment with your blender. Add more almond milk as needed.
- Makes 2 generous or 4 small servings.
For me, the Vitamix worked better than the food processor for this recipe, but you can definitely go either way. My next project is going to be a mango version — yum!
I’ll be back here with a special product review tomorrow (accompanied by a classic vegan lunchtime recipe). Till soon,