It's about time I posted another banana ice cream recipe on here! Especially since I practically live off this stuff. A life without 'nana ice cream is not a life worth living. That is why you simply have to give this a try if you haven't already. Before I first tried this I had myself convinced that I absolutely hated bananas and that my feelings toward these yellow little fellas were never going to change. But it all changed as soon as I:
a. Learnt to wait for those beautiful specks to appear, meaning the bananas were fully ripe and ready to eat.
b. Sliced them, froze them and gave them a good ol' blend.
(I now like (love) raw bananas as well but it's been a long process.)
So have a go at it and let me know what you think! Cheers!
Naked.
Dressed.
Behind the scenes.
Fluffy Carob Banana Ice Cream
Ingredients:
- 330 g frozen banana coins (about 3 medium sized bananas)
- 50 ml or a little less than 1/4 cup unsweetened almond milk
- 1 tbsp carob powder
- 1 pinch pure vanilla powder
Toppings:
- Fresh berries, raw cacao nibs, quinoa pops or whatever you like
How to:
- Place all ingredients except for the almond milk in a powerful food processor or blender.
- Process on high until all of the frozen banana coins have reduced to tiny pieces, this usually takes around one minute.
- Stop to scrape down the sides with a spatula if necessary, then blend on high again and slowly pour the almond milk, little by little, into the food processor while blending (through the hole on the lid).
- Once you've added in all of the almond milk, the mixture will eventually turn into a fluffy, wonderfully creamy ice cream! Spoon it all up in a bowl, top with whatever you desire and serve immediately! You may have to scrape down the sides a few more times but be patient and you'll end up with the most delicious treat ever :)
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