Banana ice cream is one of the best things that I have discovered through the online health community, and I know a lot of you probably feel the same. It’s amazing how something as simple as a frozen fruit can result in a dish so creamy and similar to ice cream, without any of the negative health implications of the dairy-filled version. You can throw in just about anything to get an endless variety of flavours, but one of my favourites is just a simple and subtle caramel variation using very few ingredients and taking no time at all to prepare.
3 large bananas, peeled, chopped and frozen overnight
4 large pitted medjool dates
Splash of almond mylk
Preparation time: 5 minutes (not including freezing the bananas overnight)
- Place the bananas in a strong food processor with a splash of almond mylk. It’s important that your food processor is strong enough to cope with the bananas – the strongest ones won’t need any almond mylk adding, but if in doubt add a splash or two of liquid to get things moving more easily. Blitz for a minute or two until it starts to form a smoother consistency.
- Stop the processor while you add the pitted dates and maca powder, then turn on a high speed again until the ice cream takes on a creamy texture.
- Scoop into a bowl and top liberally with fruit, nuts, more dates, cacao nibs or whatever takes your fancy!