Last week the UK experienced a “heat wave” and by that I mean we had a few days of what other countries refer to as summer.
Hot sunny days are few and far between, so as a Brit you have to make the most of this rare gem; shades on, shorts on, tops off, ice cream, cold drinks and of course a barbeque!
Knowing this treat was in store, my sister and I headed to the supermarket to prep a feast for ourselves. Whilst my parents stuck to the traditional burgers and sausages in a bun, we opted for beetroot and mixed bean burgers, grilled courgette and shitake mushrooms with a big salad and hummus.
Followed by pudding. With it being 30°c everyone obviously wanted ice cream, which usually means I am left out (a moment of silence for all the holiday ice creams I have had to pass on L) but not this time.
Introducing…. nice cream.
As the name suggests it’s a healthy dupe for ice cream, all the cold creamy deliciousness none of the saturated fat, sugar and preservatives. In fact, basic nice cream consists of just 1 ingredient: banana. Basic ice cream contains around 13.
2 Large ripe bananas sliced & frozen
2 tbsp cacao nibs
Melted raw chocolate (optional)
*I find the banana to be sweet enough by itself but if you want a little extra sweetness add 1bsp honey/syrup.
Slice and freeze the bananas, ideally overnight but a few hours will do.
Put the banana into a blender and blitz until smooth and creamy.
Then mix in the cacao nibs.
Pour into a sealable tub ready for freezing.
Because I am a chocoholic, I decided to make some raw chocolate and mix it in.
Place the tub in the freezer ready for when you want to eat it.
Or tuck in straight away.
The great thing about making your own food is you’re in charge of what you put in it, meaning flavour options are virtuously endless. Here’s some inspiration:
Hope you find banana based nice cream appeeling and have an ice week x