Ingredients
- 5 large frozen bananas, sliced
- 2 medium ripe avocados
- 1/2 teaspoon peppermint extract
- 15 drops stevia (or any of the suggested sweeteners to taste)
Method
To make this all you need is a food processor. The mix will be a little soft, but all you have to do is put it in a container for an hour or so. Then it will be the perfect ice cream consistency.
Slice the frozen bananas into smaller rounds before you blend, it will be easier on your food processor.
Add the banana and avocado pieces to your food processor and process until smooth. (You will need to stop and scrape down the bowl a few times.)
Add the peppermint and stevia. Process until evenly distributed.
Scrape into a bowl and freeze for a few hours
This will hold for about a month, during which time the top will brown a bit. Just scrape it off to get to the prettier ice cream below.
Tips for a great ice-cream consistency:
The main ingredient for this yummy recipe is some frozen bananas. I peel, halve and pop the bananas in a re-sealable bag so that they are more portion friendly. Frozen bananas are an excellent addition to any smoothie so it’s good to always have some on hand. You want to freeze them once they start to get brown spots because the naturally occurring sugars are starting to concentrate at this point. Choose organic where possible.
Avocados provide the creamy textures to this delicious indulgence, having more potassium than bananas, are high in fibre and loaded with heart healthy monounsaturated fats.
Alternative flavours:
- Try adding in fresh strawberries or blueberries in place of the avocado.
- You can also use organic maple syrup or raw organic honey in place of the stevia.
- You can skip the peppermint extract and use vanilla, orange, or even almond extract instead. Try to opt for pure extracts.
- Try adding in cacao powder and mixed unsalted chopped nuts.
- Shaved coconut flakes.
by Siobhan Grant, CNM Nutritional Therapist – sbhngrant2@gmail.com.
