CINNAMON BUN ICE CREAM

SERVES 2 PORTIONS

1⁄4 cup (60 ml) almonds

1⁄4 cup (60 ml) pecans

1 tsp ground Ceylon cinnamon

1⁄2 tsp ground cardamom

5 fresh dates, pitted

1⁄4 cup (60 ml) water

3 frozen bananas

3 tbsp coconut milk

1 tsp vanilla extract

NUTRITIONAL VALUES

Calories: 466kcal
Fat: 21.2g (9.1g S.Fat)
Carbs: 70.7g
Protein: 7.7g
Sugar: 41.9g
Sodium: 9mg

METHOD

In a blender, combine the almonds, pecans, cinnamon, and cardamom until they form a fine crust. Blend in 1 date until the mixture is still dry but starting to form clumps. Set aside half of the mixture in a bowl. In a blender, combine the remaining dates and water to make a smooth paste. Set aside the cinnamon paste in a separate bowl.

The blender should be washed and dried. Blend the frozen bananas, coconut milk, and vanilla extract in a blender until smooth. Fill a bowl halfway with ice cream. Add some of the cinnamon paste and mix well. Divide the ice cream among serving bowls and top with flaky cinnamon crumbs. Serve and have fun!