BANANA ICE CREAM

SERVES 2 PORTIONS

FOR THE BASIC BANANA ICE CREAM

2 frozen bananas

2 to 3 tbsp unsweetened almond milk or other plant-based milk, if needed

1⁄4 tsp vanilla extract

NUTRITIONAL VALUES

Calories: 218kcal
Fat: 1.2g (0.3g S.Fat)
Carbs: 54.3g
Protein: 2.7g
Sugar: 29g
Sodium: 25mg

FOR THE STRAWBERRY-BANANA ICE CREAM

1 frozen banana

1 cup (240 ml) frozen strawberries

2 to 3 tbsp unsweetened almond milk or other plant-based milk, if needed

NUTRITIONAL VALUES

Calories: 160kcal
Fat: 0.8g (0.2g S.Fat)
Carbs: 40.2g
Protein: 1.4g
Sugar: 23.4g
Sodium: 24mg

FOR THE CHOCOLATE-BANANA ICE CREAM

2 frozen bananas

2 to 3 tbsp unsweetened almond milk or other plant-based milk, if needed

1 1⁄2 tbsp raw cacao powder or unsweetened cocoa powder

1 tbsp coconut palm syrup or another sweetener

NUTRITIONAL VALUES

Calories: 396kcal
Fat: 18.1g (14.4g S.Fat)
Carbs: 70.3g
Protein: 8.5g
Sugar: 29.4g
Sodium: 31mg

NUTRITIONAL VALUES

Calories: 338kcal
Fat: 7.6g (1.2g S.Fat)
Carbs: 65.1g
Protein: 3.5g
Sugar: 36.6g
Sodium: 206mg

METHOD

Peel and cut the bananas into small coins. Place the bananas in an airtight container and place in the freezer for at least 4 hours, preferably overnight.

In a blender, combine the bananas (and other fruit) and pulse until smooth, scraping down the sides as needed. If the mixture is too thick, add a splash of almond milk to thin it out. Blend in the flavouring and sweetener, if using, until well combined. Serve and enjoy! Scoop into a bowl, serve, and enjoy!

ROASTED BANANA ICE CREAM

SERVES 6 PORTIONS

5 very ripe bananas

2 tsp ground Ceylon cinnamon

1⁄2 cup (120 ml) full-fat coconut milk

1 1⁄2 cups (360 ml) unsweetened almond milk or another nut milk

1 tsp vanilla extract

1⁄2 cup (120 ml) raw cacao nibs or crushed raw chocolate

Maple syrup, for serving

NUTRITIONAL VALUES

Calories: 261kcal
Fat: 13.7g (6.9g S.Fat)
Carbs: 35.1g
Protein: 3.9g
Sugar: 18.9g
Sodium: 183mg

METHOD

Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper and set aside.

Slice the bananas into 1-inch (2–3-cm) pieces and arrange them on the baking sheet. Sprinkle the cinnamon over the bananas. Bake for 30 minutes, or until the bananas are brown and soft, turning once halfway through. Remove from the oven and set aside for 30 to 45 minutes to cool completely.

In a blender, combine the bananas, coconut milk, almond milk, and vanilla extract and blend until smooth. If desired, add more cinnamon or a splash of sweetener. Stir in the cacao nibs with a spoon.

With an ice cream maker:
Fill an ice cream maker halfway with the mixture and freeze according to the manufacturer's instructions. Transfer to a freezer-safe container, cover, and freeze until ready to serve. Allow 10 to 15 minutes for the ice cream to thaw. Scoop ice cream into serving bowls, then drizzle with maple syrup.

Without an ice cream maker:
Pour the ice cream mixture into a freezer-safe bowl and place in the freezer for 3 hours, mixing well every 30 minutes. Scoop into bowls, top with maple syrup, and serve!