Summer days call for ice cream. Dee Copeland shares a dairy-free alternative.
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Chocolate banana ice cream
Ingredients
chocolate
2 frozen bananas
1 Tbsp cacao powder
1 Tbsp nut/seed butter
Method
Defrost the bananas for a few minutes before breaking apart and putting into a food processor.
Add cacao and nut/seed butter and process until smooth and creamy and serve. You could top with coconut threads, fresh berries and cacao nibs to add some X-factor for the big kids.
Note: Freezing bananas is a great way to avoid waste if you have too many and they are also useful for thickening smoothies.
Peel the banana, cut into coins, then spread apart slightly in a flat container to make it easier to break the pieces apart once frozen.
Cacao powder is raw, unprocessed cocoa powder. It is much higher in antioxidants and is a source of magnesium. This can be found in health shops and some supermarkets, usually in the health aisle. Cocoa powder can be used if you have this instead.
Tahini is simply ground sesame seeds and is a wonderful alternative to using nuts. It is very creamy and is a good source of calcium. It can be substituted for any nut butter in recipes if catering for nut-free children or friends.
-Dee Copland is a Dunedin naturopath and nutritionist. The advice contained in this column is not intended to be a substitute for direct, personalised advice from a health professional.
