This is such a simple recipe and yet so delicious! What could be better than ice cream that counts towards one of your 5-a-day (not that it’s 5 portions of fruit and veggies we should be aiming for, more like 10!), tastes delicious and takes less than 5 minutes to make? Believe me, with this easy recipe, you won’t need sugary shop-bought ice cream ever again!
There are quite a few versions of banana ice cream, but many seem to use several bananas, and this one only uses one because 7 bananas in one go (about 140g of sugar – almost 50% over your daily sugar intake!) is definitely not good for you! Every time I make this I’m so grateful for the existence of food processors for allowing us to create such amazing healthy dishes- that goes for cauliflower rice too!
TIP: Always keep a sliced banana in the freezer for when a dessert craving strikes- whenever I use one I immediately replace it with another so I don’t forget!
1 chopped and frozen banana
1tbsp cacao powder (this is simply an unrefined version of cocoa)
1tsp cinnamon (good for regulating blood sugar levels)
1tbsp crunchy peanut butter (I like Meridian)
A splash of almond milk or water
Cacao nibs, to top (optional)
More topping suggestions: My chocolate coconut truffles, chopped fresh berries, desiccated coconut, nuts
It’s easier to prepare this the day before. Chop a banana and freeze in a freezer bag overnight. It only takes a couple of minutes to make the ice cream, so get it out when you’re ready to make it. Add it to the food processer along with the other ingredients and blend until smooth. Serve straight away and top with your choice of toppings.