(N)ice cream

Banana ice cream. There isn’t a recipe much simpler. Part of me was unsure whether a blog post was really necessary, but then I remembered the first time I saw it on Instagram and having no idea how bananas could create something that so much resembled traditional ice cream. So a post I have created!

I’ve been allergic to milk and soy pretty much my whole life so I know how hard it is to find an alternative to ice cream… especially when trying to find something that doesn’t cost the same as my house (… maybe exaggerating slightly…). But this recipe is super easy and cheap. It’s also amazing for you, as bananas are full of potassium and fibre. They act as anti-acids, improve the body’s ability to absorb calcium, are thought to lower blood pressure and contain plenty of vitamins and minerals.

Ingredients: {serves 1}

1 overripe large banana

Almond milk

Method:

Peel and slice your banana into thin ‘coins’.

Put the banana slices into a freezer bag and freeze overnight or for at least 6 hours.

When ready to make/eat empty the frozen banana into a food processor. Add a splash of almond milk and blend away until creamy!

Scoop out into a bowl and serve straight away! Top with anything and everything: cacao nibs, chopped dates, granola, dark chocolate shavings, raw chocolate sauce… the world is your oyster!