It’s not very often we hear something about dessert being good for you! Thanks to Karin Reiter, ice cream just became else other than just a guilty summer pleasure! This “nice” cream recipe is completely devoid of refined sugar, relying instead on the wholesome sweetness of ripe strawberries and bananas for that tropical taste that both kiddies and adults will adore.
- 1-2 bananas, peeled and chopped
- 4-5 strawberries, washed
- ¼ cup water
- Fresh mint leaves
- Cacao nibs
- Freeze the fruits for at least 12 hours (or overnight).
- Place fruit in a blender, add water and blend at high power until smooth with a thick consistency.
- If you prefer additional sweetness, add a pitted date before blending.
- Garnish with fresh mint or sweet raw cacao nibs and serve immediately.
Picking ripe fruits for your ice cream mix will require a little patience. For strawberries, you’d want them as deep and lush in colour as possible. When it comes to bananas, there’s a bit of fine line to tread. Young-ish bananas are certainly palatable, but they won’t be as sweet as what you’d expect to find in an ice cream. An overly ripe banana can also quite easily turn into mush. Ideally, you’d want to pick a banana that’s firm but not overly soft, with as much yellow in the skin as possible. It also goes without saying that neither of the fruits should show any sign of bruising or decay!
Strawberries are a great source of anti-oxidants while bananas are packed with potassium and vitamin B6. Both fruits are a great source of plant-based carbohydrates that are sure to re-energise a soul that’s spent the better part of the day (or week) constantly on the move. The fact that they make for a super-yummy treat is just a neat little bonus!