Caramel Banana Ice Cream

Processed with VSCOcam with f2 preset

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

1 teaspoon maca powder (I use Organic Burst because it is made from a blend of varieties that give a really nice caramel flavour)

Splash of almond mylk

Serves 1

Preparation time: 5 minutes (not including freezing the bananas overnight)

  1. 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.
  1. 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.
  1. Scoop into a bowl and top liberally with fruit, nuts, more dates, cacao nibs or whatever takes your fancy!

2 thoughts on “Caramel Banana Ice Cream

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s