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!
Making ice cream absolutely does not have to require an ice cream maker! This recipe shows you how to use your blender to create a tasty yet nutritious sweet ice cream treat. It is the perfect thing to enjoy on a hot summer’s day. This recipe is so great for your kids because there is nothing bad in it but it still tastes just as amazing as regular ice cream – your kids certainly won’t be complaining about this healthy dish!
Goji berries are one of my favourite superfoods. They are super easy to include in recipes and also have a fantastic flavour. They have a gorgeous pink colouring which adds an interesting twist to recipes when you blend them in. Just a quarter cup serving of goji berries contains as much as 180% of your RDA of vitamin A. This natural antioxidant works to protect your body against free radical damage. Vitamin A is also linked to the health of your vision and goji berries are often connected with decreasing the prevalence of age-related loss of sight. These powerful berries are now commonly available in shops and health food stores, making them easy to include regularly in your diet.
To make enough of this ice cream to serve four people, you will need the following ingredients:
1 ripe banana, peeled and frozen
1/2 cup / 2oz / 55g of goji berries
1/2 cup/ 2oz / 55g of blueberries
1/2 cup / 3oz / 85g of pitted dates
1 tsp of ground cinnamon
The first step is to pre-soak the goji berries in a bowl of cold water for ten minutes before rinsing and draining. You can then place the berries in a blender with the rest of the ingredients and blitz for two minutes, or until the mixture forms a smooth creamy consistency.
Then all you have to do is spoon the mixture into an airtight container and freeze for three to four hours. It is then ready to be served with fresh fruit or alone for a deliciously simple treat.
This is one of the recipes from my soon to be released book – Eat Real Foods! You can pre-order your copy in the UK by clicking here and pre-order your copy in the U.S by clicking here!
This is great way to get your kids to eat a dairy free, sugar free ice cream that even has a dark, green leafy vegetable in it – which they can’t see. Genius, right? Yes, some times parents have to think of clever ways to get these greens into our kids diets. Well, I can tell you – this one works! Last night, all 4 kids happily consumed this ice-cream and my greedy guts 6-year old even had seconds! It take NO time to whizz together. So, next time your kids ask for ice cream, how about trying this one instead! Warning: This does not contain SUGAR!
Grab yourself these nutritious bits:
1 cup coconut milk; I prefer the brand ‘koko’ – yum.
Pop in 2 bananas in your freezer to make sure they’re nice and frozen before blending.
A super large handful of Kale (or even 2 super large handfuls if you prefer!)
2 pitted dates (love the medjool ones)
1 cup frozen blueberries
1 tsp. vanilla extract
pinch of himalayan sea salt
3-4 small ice cubes
Put all the ingredients in a high-speed blender, Vitamix is a great one – and watch how quickly (about 30 seconds) your ingredients morph into a delicious and incredibly nutrient-dense ice cream! Top with some mint and you are good to go!
Blueberries are SHAMAZING! They are always ranked as having one of the highest antioxidant capacities among all fruits, vegetables, spices and seasonings. Antioxidants are essential to optimizing health by helping to combat the free radicals that can damage cellular structures as well as DNA. So, I am in with a grin with the blueberries! To change it up, go ahead and strawberries or raspberries or even blackberries or why not a big mixture of those amazing dark berries.