It looks like ice cream, it is as cold as ice cream, it tastes (if not better) as good as ice cream. However I do not mean to deceive and so I must say that ice cream, this is not. Yet in my books a bowl-full of this creamy goodness beats a pint of Ben & Jerry’s any day.
This is in no way an original idea. The whole banana ice cream craze has been circulating the internet for a long time now but I couldn’t help but share my personal spin on here. In the past I named the concoction ‘ice-cream’ but after complaints (looking at you, mum) of “It’s not really ice-cream though, is it?” I re-named it. Banana-cream was born. You can eat banana-cream for breakfast too. Or sandwiched between two crispy oat biscuits, like I did today.
- 4 bananas, cut into chunks and frozen
- 1 large handful of raspberries
- 1 tsp vanilla extract
- In a food processor, blend all the ingredients until fully smooth.
- You can eat it straight away. Or, pour into a covered container and store in the freezer until ready to serve. You may need to leave the banana-cream to soften up for a few minutes before scooping.
OAT COOKIES (makes 8)
- 4 tbsp butter (or coconut oil, if you prefer), melted
- 3 tbsp maple syrup/agave nectar
- 3 tbsp spelt flour
- 2 tbsp milk (soy/almond/cow)
- 70 g rolled oats
- a pinch vanilla extract
- a pinch salt
- Preheat the oven to 180C.
- Stir together all the ingredients in a bowl.
- Spread 8 spoonfuls of the batter onto a parchment paper covered baking sheet. Use the backside of the spoon to flatten it out as thin as you like.
- Bake for about 15-18 minutes then let cool on the sheet for about a minute before removing.