I first blogged the recipe for dairy-free icecream back in 2011 (I can’t believe I’ve been rattling on for such a long time!)
It’s one of my favourite treats & I actually far prefer it to real ice-cream. I’m not sure if this is because it really does taste better or if I just love the smugness of eating something so deliciously healthy when it feels so naughty.
Well, either way the weatherman tells me we’re to expect a heatwave this month so I figure you might want this recipe to cool you down a little without spoiling that summer body of yours.
It’s dairy free, sugar free* & virtually fat free, baby!
You can eat this stuff ’til it comes out of your ears.
To make enough for two you’ll need:
3 frozen banans (make sure you peel & chop them before freezing them),
1 heaped tbsp peanut butter
2 – 3tbsp good quality cocoa powder
1tbsp honey* (this is the only “sugar” you add but it’s totally natural & much better for you than the white stuff)
Chuck all your ingredients into a blender/magimix.
Blend until you’re left with this heavenly soft-scoop gelato…
(You might have to scrape down the sides now & then)
Now you can either freeze it in a sealed Tupperwear box for scooping later, or eat it right away.
I’m sure you can guess which I choose!
It’s particularly good with a few crushed salted peanuts sprinkled on top.
This stuff is an incredible source of tryptophan which battles depression.
It works to prevent type 2 diabetes, aid weightloss, lower blood pressure, balance blood sugars, protect against heart attacks & strokes.
It’ll even make you more alert so perfect just before an exam or a big meeting.
If all that isn’t enough to convince you… here’s one last beauty shot.