Darshana Thacker Wendel
Darshana Thacker Wendel is a vegan chef specializing in whole-food, plant-based cuisine. A graduate of the Natural Gourmet Institute, she is the author of the Forks Over Knives: Flavor! cookbook, recipe author for the book Forks Over Knives Family, and recipe contributor to The New York Times best-selling book The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives magazine, and LA Yoga magazine online. Visit darshanaskitchen.com for more.
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Comments (7)
Hi, I am allergic to bananas ☹, is there an alternative that would render the same texture ? Thank you
In the comments for the vanilla bean nice cream recipe, somebody said they use cooked and frozen white sweet potato instead of banana. Perhaps you could try that.
My friend can’t have sugar, so I surprised her with nice cream! I put 2 cups of whole frozen bananas chopped in one inch chunks, one cup of purchased frozen mango chunks, and almost 1/4 cup of vanilla unsweetened almond milk in my Blendtec, set it on “ice cream” and voilà! This delicious dessert, with the sweetness and consistency of ice cream, was ready in minutes.It was a big hit, and I’m ready to experiment with other flavors. Thank you!
Add almond milk, vanilla, and sugar to taste, blend and freeze.
I eat the same or with other frozen fruits almost every day. Such as mixed berries or blueberries frozen from Sam’s or similar store. Natural and delicious.
wow, this could be great as mango and banana are always available in our country…thank you.
this looks really good!! I’m gonna try it! THX!