JOURNAL

{Recipe} Banana Ice Cream

 

I love chunky monkey, it's the best flavour of ice cream in my humble opinion, so I wanted to try and create a slightly healthier version. The salted almonds really give the ice cream an extra kick and flavour depth, so I would definitely make the little extra effort to make them. 

Free from gluten, dairy and Vegan. 

Prep Time 10minutes, Total Time 2 1/2 hours

Serves 4

Ingredients:

  • 4 ripe bananas
  • 118ml almond milk
  • 50grams cacao nibs 

Salted Almonds

  • 25grams flaked almonds
  • 2 teaspoons maple syrup
  • a large pinch of sea salt

Directions:

  • Slice the bananas into discs and place in the freezer for 2 hours or until you need them.
  • Combine the frozen banana pieces, almond milk and lacuma powder in a food processor and blitz until smooth (don’t worry if it’s a little lumpy to begin with, as soon as the banana defrosts a little it will break down and become soft).
  • Fold in the cacao nibs and enjoy immediately!

Salted Almonds:

  • In a small non- stick pan toast the flaked almonds for a few minutes, take off the heat and add the maple syrup and sea salt.
  • Stir thoroughly so all the almonds are coated. Allow to cool before sprinkling over the ice cream.