Banana (N)ice Cream

Summer days are perfect with a big bowl of ice cream! But with all the cream, additives and sugar, sometimes it's not the perfect choice for every body. So we have an amazing alternative - banana nice cream...with a salted caramel date sauce for an extra treat!

INGREDIENTS

Ice Cream

2 large ripe banana (but not overripe)

2 medjool dates

2 tsp of tahini

Optional extras

Nut butter

Honey

Handful of cacao nibs

Nuts

Tablespoon of cacao powder

Half a teaspoon of cinnamon, cardamom, or ginger

Salted date caramel sauce

1 cup soft Medjool dates, pitted 1/4 teaspoon fine sea salt, or more to taste 1 teaspoon fresh lemon juice 1/4 cup almond milk, plus extra for desired texture 1 teaspoon vanilla extract

2 tsp maple syrup 1 Tablespoon coconut oil

INSTRUCTIONS

• Peel the bananas and cut them into pieces.

• Place in an airtight freezer bag and freeze ideally overnight.

• Blend the frozen banana pieces in a food processor.

• When the mixture looks crumbly add the tahini and the dates.

• Keep blending — until the bananas look smooth and creamy and look like a soft-serve ice cream texture. Make sure you don’t over blend.

• Is best served straight after its made! So you can eat the ice cream immediately, but it will be quite soft. You can also transfer it back into the airtight container and freeze it until solid, like traditional ice cream but you will need to re blend it to serve if you like it to be soft.

• For the sauce, place all ingredients in a food processor or high power blender and blend till smooth. Transfer to an air tight jar and keep in the fridge.