About the Recipe
You can whip up this delicious banana ice-cream in just a few minutes. It's packed with the goodness of potassium and magnesium. And it has half the calories of a dairy ice-cream and no saturated fats. Bonus!
Ingredients
4 ripe bananas (about 400g)
1/2 teaspoon of cinnamon
1 teaspoon maple syrup (optional)
1 or 2 tablespoons of oat/nut milk if needed
Preparation
Peel your bananas and roughly chop into 1cm chunks. Add them to a zip-lock freezer bag. Pop in the freezer until just before you want to serve them.
Let the frozen bananas thaw for 20 to 30 minutes.Â
Add them to your food processor or handheld blender along with the other ingredients.
Blitz until you have a creamy ice-cream. The longer you blitz, the fluffier your ice-cream will be. Be careful not to over blitz and melt your ice-cream.
Serve with chopped nuts, fresh fruit or add a scoop on top of a warm poached pear. So yummy!
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