ROSE CHERRY ICE CREAM

SERVES 4 PORTIONS

2 frozen bananas

2 cups (480 ml) unsweetened almond milk or coconut milk

2 tbsp coconut butter or extra virgin coconut oil

1 tsp vanilla extract

1 cup (240 ml) fresh cherries, pitted

1 tsp rose water

1 tbsp rice syrup or another sweetener

NUTRITIONAL VALUES

Calories: 211kcal
Fat: 6g (1.7g S.Fat)
Carbs: 39.2g
Protein: 2.8g
Sugar: 21.5g
Sodium: 143mg

METHOD

In a blender, combine the bananas, almond milk, coconut butter, and vanilla until smooth. Place about one-third of the mixture in a bowl and refrigerate. Blend the remaining two-thirds of the banana mixture with the cherries, rose water, and rice syrup until smooth.

With an ice cream maker:
Fill an ice cream maker halfway with the mixture and freeze according to the manufacturer's instructions. Swirl in the reserved banana mixture when it's almost done. Transfer to a freezer-safe container, cover, and freeze until ready to serve. Allow 10 to 15 minutes for the ice cream to thaw before serving.

Without an ice cream maker:
Fill a freezer-safe bowl halfway with ice cream and swirl in the reserved banana mixture. Freeze for about 3 hours, stirring thoroughly every 30 minutes. Scoop into serving bowls, then serve and enjoy!