• Green Matcha Ice Cream
• Raspberry and chocolate ice cream
• Elderberry ice cream
• Fruit sorbets

The holidays are fast approaching, and our thoughts increasingly turn to sunny, relaxing vacations. We plan vacations and relax in full sun and beautiful weather. Besides a successful vacation, ice cream is, of course, an essential part of summer. It has to be delicious, refreshing, and ideally healthy, too. To ensure it's that way, we can make it ourselves at home. Not only is it healthier, with no added sugar, artificial colors, or chemicals, but it's also cheaper. Delicious, homemade ice cream is natural and provides vitamins, as its main ingredient is usually fruit (but not only). Seasonal fruit is sweet, so there's no need to add anything else. And because more and more people are choosing a vegan diet, whether for ethical, environmental, or health reasons, we present you with some tried-and-true recipes for homemade vegan ice cream.

Green Matcha Ice Cream

Will be required:

• 3 teaspoons of matcha tea
• 3 bananas
• about 50 ml of your favorite plant milk
• Almonds or coconut flakes

Peeled and sliced ​​bananas should be frozen for at least one hour. After this time, puree the frozen bananas and mix them with three teaspoons of matcha tea and plant-based milk. Once the mixture is smooth, freeze the whole thing in a container. Top with the finished ice cream using an ice cream scoop and garnish with coconut flakes or ground almonds. The ice cream is safe to eat for 48 hours from the time of preparation.

Raspberry and chocolate ice cream

Will be required:

for the raspberry part:

• 250 g raspberries
• 3 tablespoons maple syrup or date syrup

for the chocolate part:

• 3 very ripe avocados
• 5 tablespoons carob or cocoa
• 0.5 cup date or maple syrup
• 0.5 teaspoon vanilla powder

All the ingredients of the chocolate layer should be mixed until a smooth, uniform mass is formed, which should then be poured into a box and frozen. Then we put it in the freezer. We also freeze raspberries. Frozen raspberries with maple syrup should be blanched and, when smooth, poured over the chocolate base. Put it back in the freezer for at least a couple of hours. Before serving, it is recommended to wait a few minutes until the mass is slightly softened, then the ice cream should be cut into portions. You can also decorate them with freeze-dried raspberries, then they will be slightly crunchy. Raspberry and chocolate ice cream can be kept in the freezer for two months.

Elderberry ice cream

Will be required:

• 100 ml elderberry syrup ,
• 2 lemons
• water glass
• Plastic ice molds with sticks

Squeeze the lemon juice into a bowl, then add the elderberry syrup and water. Pour the prepared mixture into ice cream molds and place them in the freezer for at least four hours. Since elderberry syrup is sweet, the ice cream doesn't need to be sweetened.

Fruit sorbets

Will be required:

• Kiwi,
• strawberries,
• bananas,
• blueberries,
• Pineapple,
• Plastic ice cream molds with sticks.

Fruits should be washed, and if they have inedible skins, peel and cut them (except for blueberries), and freeze overnight. Once frozen, simply blend them into a smooth, uniform consistency. You can combine different flavors to create something like banana-strawberry ice cream or kiwi-pineapple ice cream, or mix them and freeze them separately. Pour the finished mixture into molds and return it to the freezer. If you like it a little sweeter, you can add a little maple syrup or date syrup to the fruit mousse. The ice cream will keep in the freezer for about 2 months.