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Healthy Desserts:Banana Ice Cream

Healthy Dessert to kick off the weekend.

Banana Ice Cream with Toffee  Hazel Ripple (1800x1200px) rs

Today’s recipe of the day is all about indulging but in a healthy way with a healthy dessert. Today’s recipe is Banana Ice Cream with SWEET FREEDOM Toffee & Hazelnut Ripple courtesy of Sweet Freedom.

This healthy dessert is dairy free, egg free and vegan. Sweet Freedom i s a tasty, 100% natural syrup made from fruit (apples, grapes, carob) with 25% less calories than sugar! It is also low in GL, and a good choice for diabetics


Cashew nuts and bananas are used to make this creamy, dairy and egg free ice cream which is rippled with an indulgent, but healthy, SWEET FREEDOM toffee sauce and crunchy hazelnuts. The recipe makes approx 500ml

Healthy Dessert Ingredients:

Ice Cream
125g Cashew Nuts
125ml Water
25g SWEET FREEDOM Dark
250g Bananas (skinned weight)

Toffee & Hazelnut Ripple
50g SWEET FREEDOM Dark
1 Tbsp Water
1/2 Tsp Vanilla Extract
25g Chopped, Toasted Hazelnuts

Instructions

Ice cream:
Blend together the cashew nuts and water until very smooth and creamy making a ‘cashew cream’. Take out 25g and put in a pan with the SWEET FREEDOM Dark for the toffee sauce. Place the remainder in the fridge and leave to chill.

Toffee sauce:
Bring the cashew cream and SWEET FREEDOM Dark in the pan up to the boil stirring, until it turns into a thick syrup. Take off the heat and stir in the water and vanilla extract. Leave to cool and set aside until after the ice cream has been made up.

Ice cream (cont.):
When the cashew cream is cold, blend in the SWEET FREEDOM Dark and bananas, then pour into an ice cream machine and churn until frozen. Spoon into a freezer container, drizzle the cooled toffee sauce and scatter the hazelnuts in between each layer. Top with toffee sauce and more hazelnuts.

Freeze until required. Take the ice cream out of the freezer a little while before serving to allow it to soften slightly.

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