Tasty and easy with all your favourite toppings!
Banana ice cream has all the goodness with none of the guilt!
This sensational frozen delight is the ultimate crowd-pleaser and gut-friendly!
It's low-calorie, low-fat, gluten-free, dairy-free, and cholesterol-free!
It's also a nutrient powerhouse, packing a punch of Vitamin B6, fibre, Vitamin C, potassium, and manganese, like a supercharged smoothie in scoop form.
So, the next time your ice cream cravings are in full swing, grab a spoon and dive into this healthier alternative. Not only will it pamper your taste buds, but it'll also rescue those overripe bananas from their fate in the compost bin.
Ingredients (makes 2 servings):
2 frozen ripe bananas
A splash of milk (I use unsweetened almond or my home-made cashew milk, but any milk will work)
Topping Options (Add 2 to 3 toppings of choice):
Raw Honey / Maple Syrup
Diced Nuts (almonds, cashews, walnuts, pecans, hazelnuts)
Pumpkin Seeds (toasted taste even better)
Chopped Medjool Dates
All-Natural Nut Butter (almond, cashew, peanut)
Coconut Flakes
Fresh or Frozen Fruit
Cinnamon
Unsweetened Cocoa Powder
Method:
Peel and chop the ripe bananas into rough chunks or slices. Place in a freezer-proof container (or freezer bag) and freeze for at least 8 hours or overnight.
Place the frozen banana and splash of milk into a high-speed food processor or blender. You can include your toppings at this stage or when ready to serve.
Blend on high for 1 to 2 minutes stopping to scrape the sides every so often. Add more milk for a creamier texture.
Serve immediately as a soft-serve ice cream, or, for a firmer texture, transfer to a freezer-proof container and return to the freezer for at least 1-2 hrs.