A couple of days ago my hubby saw bananas in our freezer and got really excited. For him, they can only mean one thing: banana ice-cream.
Being a food lover, and not necessarily of the wholefood variety, my husband surprised me when, after the first time I made it, he said, “This ice-cream tastes so much better than the ice-cream in the supermarket.”
So, it’s about time I shared it with you. Not only because the ‘most honest taste tester of them all’ has given it his big tick of approval, but also because this ‘ice-cream’ is deliciously healthy, and super quick and easy to make, with no trace of dairy or ‘added sugars’. Besides, it’d be mighty cruel of me not to share it with you.
Serves 2 | Prep time 3 minutes! | dairy-free, gluten-free, vegan
Note: Make this ice-cream only when you’re ready to eat it, as freezing makes it icy. You could ‘re-churn’ it for a few seconds in the food processor, but it still won’t be a creamy as when it’s freshly made.
- 2 ripe bananas, frozen
- 1 tbsp 100% nut butter of choice (e.g. almond, peanut or ABC)
- 1 tsp cacao nibs
Break frozen banana into large chunks and add to your food processor with the nut butter and cacao nibs.
Pulse until banana is smooth and a soft-serve ice-cream consistency.
You can make this ice-cream simply with just frozen banana. Or you can add other frozen fruit, such as mangoes.
I like to add a little nut butter for a creamer mouth-feel. If you’re allergic to nuts, use tahini or coconut cream instead.
You can also use a couple of squares dark chocolate (chopped into pieces) instead of the cacao nibs, but it will have added sugar.