This ice cream recipe is incredibly simple to make and will literally take you five minutes from start to finish (excluding the freezing of the bananas obviously)! I always like to have a stash of frozen bananas in my freezer so whenever the mood strikes – or one of my children asks – I can quickly whip up a batch of healthy ice cream.
Using raw cacao in ice cream is such an amazing way to make your dessert super healthy. Cacao beans come from the cacao tree, which is native to Mexico and Central America. Raw cacao generally has a nutty taste but can be quite bitter. Cacao beans are absolutely bursting with antioxidants, which as we know are essential in the fight against free radicals in the body. Cacao beans also contain a happy dose of iron, calcium and magnesium. The health benefits of consuming raw cacao regularly range from alleviating depression, lowering blood pressure and improving circulation.
Including a cup of strawberries in your ice cream recipe not only gives this dish a beautiful colour and luxurious flavour, but it also brings a wealth of nutrients to the dish. Strawberries are an excellent source of vitamin C, as well as folate and fibre. Similarly to raw cacao, strawberries are bursting with antioxidants. Strawberries also contain an abundance of potassium. Potassium is essential for many functions in the body, not least of all balancing your electrolytes. Potassium also helps the muscles to function properly and works to keep your blood pressure at an optimum level by combatting the presence of sodium in the body. Just one serving of strawberries is enough to provide a daily dose of potassium – so my ice cream is the perfect answer!
To make enough for two people to pile their bowls high you will need the following ingredients:
2 frozen bananas (remove the peel, chop and then freeze overnight)
1 Tbsp. of raw cacao
1 tsp. of vanilla essence
1 cup of strawberries
200ml of almond milk
A squeeze of honey (or any other natural sweetener)
All you have to do is place the frozen bananas in your blender with the almond milk and then blitz until creamy. You can then add in the rest of the ingredients and blitz again for a few moments. Serve into two bowls and enjoy!
You can find a raspberry variation of this delicious recipe on my soon to be released second course on The Flexi Foodie Academy!