Among other things, teaching a allergen free cooking class at one of the local homeschool co-ops was on the to-do list for the day. What better to feed thirteen squirmy four through eight-year-olds than ice cream?
We made dairy free "ice cream" and topped it with gummie bunnies, marshmallows, and frozen fruit - and some gluten contaminated coconut flakes for those who could eat them. All in all, class number one was a success. No tears (from kids or adults), not too much mess, and a dessert that could have almost been served for breakfast.
How To (vegan, raw, allergen free ice cream): Freeze several bananas until mostly solid. Half a banana per person makes a decent (small) serving. Cut each banana into approximately eight pieces. Chop in food processor until smooth. (It should look like soft serve ice cream.)If you want harder ice cream, re-freeze it for an hour or two until it comes out in "scoops." Otherwise, top and eat.
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