For me, nice cream is just about the best thing ever. I spent years as a vegan thinking I had to buy the overpriced, tasteless soya ice cream in tiny pots from health shops, until I discovered the humble frozen banana. Something magical happens to bananas when you freeze them. They blend up into the most rich, creamy tropical deliciousness that you could only compare to a really thick milkshake. Even the really mushy ones can be frozen and blended up into smoothies. As with all fruit, if it’s almost had it, chuck it in the freezer and use it later, I can’t bear to see food go to waste. If you haven’t tried freezing your bananas before, I can’t recommend it enough. There’s no going back once you’ve tried it. Just remember to peel them before you freeze them. I have admit I’ve made that mistake before.
Guilt free and packed with b vitamins and carbs to fuel you through your day. I managed a good six hour stint digging weeds at the allotment after eating half of this! If you don’t have a very powerful blender, just wait for the bananas to soften a little before blending. You can always pop it in the freezer to firm up.
Recipe (makes enough for two)
- 4 frozen bananas (peel and chop your bananas into chunks, freeze overnight)
- 2 pitted dates
- 1 tbsp Organic Burst maca powder (optional)
- 1 tsp vanilla extract
- 1 tsp almond butter (plus a little more, for decoration)
- 1/4 cup almond mylk
- 2 tbsp cacao
- 2 tbsp maple syrup
- Make your cacao sauce – mix cacao and maple syrup together well and set aside.
- Blend everything else together in a food processor or blender. Stop and pulse and mash things up to get it all going. Add a little more almond mylk if you need to, but go steady- too much and you’ll end up with smoothie. Blend until smooth and creamy. If you’d like it a little firmer, pop in the freezer for thirty minutes.
- Smear the cacao sauce and a little almond butter around your jar or bowl and layer in the caramel nice cream.
- Top with shredded coconut, edible flowers, blueberries and granola.