I whipped up this banana ‘ice cream’ recipe on a whim and it has quickly become my favourite flavour! Ever since discovering the wonder of banana ice cream I’ve been hooked, and this combination takes the enjoyment to a whole new level of luxury. Even better, it’s still healthy! I added the beetroot juice mainly for the natural colour, although this ingredient alone is very beneficial. The pigment responsible for that rich colour is betacyanin, a powerful molecule thought to suppress some cancers, and beets are also one of the richest sources of the amino acid glutamine, which is essential for maintaining healthy digestive organs.
2 extra large ripe bananas
1/3 cup pressed beetroot juice
1/4 cup milk (I prefer rice or almond milk)
1 tbsp cacao powder
1 tsp vanilla extract
Toppings – dried mulberries, gojis and cacao nibs are my favourites
Preparation time: Freeze the day before, then 2 minutes prep just before eating
- Peel and slice the bananas and pop in the freezer in a sealed bag overnight.
- When you succumb to temptation and need the ice cream right then and there, place all of the ingredients into a food processor or blender and blitz until they reach a creamy consistency, like ice cream.
- Spoon into a bowl and smother with the toppings before enjoying your new favourite treat.