Nutty Banana Ice Cream

Having gone dairy free myself 12 years ago, I found it very hard to replace one of my favourite treat foods – Icecream!

There are now many more decent brands and products on the market, but this recipe was one I found all those years ago and couldn’t believe how creamy it was and very ice-cream like. As an added bonus it is pretty healthy too with a mix of good fats, carbs and protein.

Eat when made don’t refreeze

Serves 2

2 medium bananas

5 brazil nuts, raw

¼ cup slivered almonds, raw

½ teaspoon cinnamon, ground

2 pinches nutmeg, ground

2 dates (any variety, but Medjool is better)

¼ teaspoon vanilla bean paste

Freeze bananas overnight or for a day or two (peel them first). When bananas are ready chop them into 1-inch pieces.
Using a food processor, process the brazil nuts until they are broken down into a chunky flour. Add dates and process until they are broken down into small pieces.
Add the frozen bananas, vanilla, cinnamon and nutmeg and process until the ice-cream is smooth and creamy. Add the slivered almonds and process for 5 seconds.
Serve immediately. Doesn’t refreeze well.
Use any nuts you like.

I add the slivered almonds at the end after blitzing for texture. I prefer them like this. My 2 toddler boys do not like them like this! 😉