Banana and cardamom ‘ice cream’

Banana and cardamom ‘ice cream’
  • Serves icon Serves 6
  • Time icon Hands-on time 10 min, plus freezing time

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.

Nutrition: per serving

Calories
85kcals
Fat
1.3g (no saturated)
Protein
1.5g
Carbohydrates
16.3g (14.4g sugars)
Fibre
1.2g
Salt
no salt
Calories
85kcals
Fat
1.3g (no saturated)
Protein
1.5g
Carbohydrates
16.3g (14.4g sugars)
Fibre
1.2g
Salt
no salt

Ingredients

  • 5 ripe medium bananas, sliced and frozen
  • 1 tbsp almond butter
  • ½ tsp ground cardamom seeds

Method

  1. 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.
  2. 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!

delicious. tips

  1. “The basic recipe is just bananas and nut butter whizzed up. I think the cardamom makes a nice change, but leave it out if you’re not keen on the taste.” – Laura Herring

  2. Keep frozen for up to a month, well sealed to prevent freezer burn.

  3. Peanut butter also works well in this recipe but will alter the calorie count.

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