Recipe taken from my new book Nourish & Glow: The 10-Day Plan (page 227).
If you are not yet familiar with using bananas to make ‘ice-cream’, you are in for a real treat. Their texture once frozen and blended is like the most delicious, creamy sweet ice-cream you’ve ever tasted. The addition of nut butter here adds some healthy fats and plant protein, to slow down the release of fruit sugars from the banana.
- 1 ripe banana, peeled, sliced and frozen
- 2 teaspoons of almond or hazelnut butter
- 3 tablespoons coconut or almond milk
Slice and freeze your banana the night before you make this.
In a small food processor or blender, whizz up the banana and nut butter with 2 tablespoons of milk. Push the mixture down the sides of the bowl and add another tablespoon of the milk. Use just enough to get it whizzed up smoothly without becoming runny. Eat immediately, as it defrosts quickly (although I’m sure I won’t need to tell you twice!).
Photo credit: Susan Bell