You won’t believe this sweet, creamy ‘ice cream’ is just made from bananas. Perfect for a dairy-free or low-calorie dessert, the recipe is taken from The Fast Days Cookbook by Laura Herring.
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Ingredients
- 5 ripe medium bananas, sliced and frozen
- 1 tbsp almond butter
- ½ tsp ground cardamom seeds
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Method
- Whizz the frozen banana pieces in a food processor until smooth and creamy. This will take a couple of minutes at least, so do it in bursts. Don’t worry if it seems like it’s not doing much to begin with; the bananas will eventually break down.
- When the bananas are looking creamy, add the almond butter to the processor and blend, then scatter over the ground cardamom seeds and whizz again. Pack the ‘ice cream’ into a freezable container with a lid and try not to eat it all at once!
Nutrition
- 85kcals Calories
- 1.3g (no saturated) Fat
- 1.5g Protein
- 16.3g (14.4g sugars) Carbs
- 1.2g Fibre
- no salt Salt
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