This heart-friendly, low-fat ice cream recipe is going to blow your mind.This summer I have been hankering for sweet gelato constantly and obviously that can mess with a health regime bigtime. Despairing, I started to freeze some stuff I’d been eating – grapes, raspberries etc – and enjoying them as crunchy and nutritious snacks. Then I had an idea – why can’t I just make “ice cream” from these frozen nutritious snacks?
Turns out you can, and here’s how.
Bananavocado Maple Ice Cream, Serves 2.
1/2 ripe avocado
1 ripe banana
2 tbsp maple syrup
2 tbsp cocoa powder
5 chopped pitted dates
150ml chilled almond/soy/regular milk
You’re also going to want a blender, a tupperware box and a spoon. You don’t need an ice cream maker. I repeat, No ice cream maker.
1. Throw all of the ingredients into a blender, and blend until it’s smooth and creamy. The dates will form chips (like in mint choc chip or rum & raisin) and should naturally distribute through the mix if its thick enough. It should be like a smoothie.
2. Pour the mixture into tupperware, give it a stir, sprinkle on a few chopped nuts or more dates if you like (I didn’t). Pop it into the freezer.
3. Every hour or so, give the mixture a stir. This stops ice crystals forming properly and keeps it soft. Eventually it will start to feel like ice cream consistency.
4. When you reach an almost ice cream consistency, leave it alone for 2-3 hours before serving with chopped fruit.
I’ve only ever tried this recipe, but I’m sure you could add in mint extract, vanilla, caramel or other nuts. Chopped cherries would be nice too. For a more decadent flavour a tot of rum would work well.
This comes out creamy due to the avocado and milk, but the quantity isn’t so much that it tastes “green”. The banana, dates and maple give sweetness. As far as Ice Cream goes, this is a pretty healthy option.
Do you have any healthy ice cream recipes? Let me know – I’ve got the bug now!