Do you want to know a little secret??
When chunks of peeled banana are frozen and then blended, their texture is almost identical to soft-whip ice-cream. Add in yummy ingredients like smooth almond butter and vanilla, drizzle with syrup and you have yourself a bowl of healthy caramel fudge ice-cream. YESS!
Dublin may still be freezing, with psychotic episodes of intermittent rain, hail and even snow. But from where I’m sitting today gazing out into the garden, the sun is pouring down. As it’s almost May, that means summer is coming. And summer means ICE-CREAM.
But I hope you will love this 3-ingredient ice-cream as much as I do, because it’s 100% guilt-free and makes such an easy quick dessert. I used plain unsalted almond butter, but look out for other versions with flavours like chocolate, cinnamon and vanilla pod. A brand called Keen does a great selection.
As for the date syrup, this is easy to whizz up in a blender using water, vanilla extract and squidgy Medjool dates. But pure maple syrup and honey make good alternatives if you would rather keep it straightforward.
Simply drizzle with syrup and top with grated 85% dark chocolate, and you have a little beauty of a dessert!
- 4 ripe bananas, cut into chunks and frozen for at least 2 hours
- 2 tbsp smooth almond butter
- 2 tsp vanilla seeds or pure extract
- 2 tbsp date syrup* or pure maple syrup
- Grated dark chocolate, to garnish
- Place the frozen banana chunks in a blender and blend on high-speed for 2 minutes, until it resembles whipped ice-cream. Add a splash of unsweetened almond milk to blend, if needed.
- Add the almond butter and vanilla, and blend until mixed well.
- Divide ice-cream into bowls, drizzle with date syrup and top with grated chocolate.
- Make a batch of date syrup by whizzing up 6 pitted Medjool dates with 60ml of water in the blender. It should form a smooth, thick sauce. Add 1 tsp vanilla extract and extra water if you prefer it less thick.