Homemade Vegan Ice Cream

1. Chop the bananas into pieces, and freeze for at least two hours.

2. Blitz them in a mixer with the peanut butter, salt and milk replacement until smooth.

3. Crush the cookies in a freezer bag, and mix into the ice cream mixture.

4. Roughly chop the peanuts, sprinkle over the ice cream as a topping, and serve immediately.

1. Wash and peel the sweet potatoes, cut them into pieces, and boil until soft.

2. Then add to a mixer with the rest of the ingredients, and blitz until you have a smooth mixture.

3. If you have an ice cream maker: Pour the mixture into your ice cream maker, and start the ice cream making program according to the instructions.

4. If you don’t have an ice cream maker: Pour the mixture into a freezable, shallow container and freeze overnight. The next day, tip the mixture out of the container, break into pieces, and mix with a drop of condensed milk until creamy. Sprinkle with the topping, and serve immediately.

1. Soak the shelled pistachios in water for several hours, and then remove their skins. Drain the water and blitz with the remaining ingredients in a powerful mixer.

2. If you have an ice cream maker: Pour the mixture into your ice cream maker, and start the ice cream making program according to the instructions.

3. If you don’t have an ice cream maker: Pour the mixture into a freezable, shallow container and freeze overnight. The next day, tip the mixture out of the container, break into pieces, and mix with a drop of vegan yogurt alternative until creamy. Sprinkle with the topping, and serve immediately.