You know those times you want something really yummy YESTERDAY, that you can fool the toughest customer (often ourselves) to believe is a legitimate treat? Welcome to this instant ice cream. All you need is a good blitzer – a thermomix, a kenwood tri blade stick mix… Just something that can blitz through frozen ingredients easily. This will take you literally 3 minutes & is silky smooth and luxurious in texture, packed with flavour and not a whisper of an additive in sight!
“Why can’t I just buy ice cream” you ask? Read this to find out what’s in many supermarket ice creams.
KITCHEN NOTE & FLAVOUR VARIATION: For a lower fructose, higher anti oxidant – and down right delicious – variation, split the 3 banana portion of the recipe into 1.5 bananas / handful each of frozen blueberries and raspberries. The original recipe slows fructose’s travel speed as it is, with the help of the ground cinnamon & healthy coconut fats, so in delicious moderation, you’re fine!
TOO RUNNY? Chill your coconut cream for longer next time so it partly freezes. Don’t drop the coconut cream back, because it plays a great role in slowing down the banana’s fructose travels through your body. That’s a good thing.
Real Food. Happy Bodies.
Instant Banana Coconut Lime Ice Cream Recipe
- 3 frozen bananas
- 6 tbsp coconut cream (measure out and put into freezer around 30 minutes before, so it’s very cold)
- 1/2 tsp ground cinnamon*
- juice of half a lime
- toasted coconut to garnish
- Put bananas, coconut cream, cinnamon and lime juice into a jug or bowl. Blitz into a thick slush. Serve 2 scoops per person. Garnish with toasted coconut flakes or shreds. There, now that was easy wasn’t it?