The inspiration for this recipe came from Maria Lobo’s banana ice-cream recipe, which can be found here. It was definitely one of the easiest puddings I’ve made for my dessert loving family and the perfect after dinner treat. Medjool dates add to the sweetness of this ice-cream and also give it a lovely texture and delicious caramel taste.
The best thing is it only has five ingredients which can be whizzed up in a blender in a few minutes. It has no added sugar and is gluten-free, dairy-free and vegan.
Ingredients ( Serves four people)
4 sliced frozen bananas (ensure they are sliced first and then put in the freezer)
6 pitted Medjool dates
30g desiccated coconuts
1 tsp organic cocoa
1/2 tsp of cinnamon
- Put all the ingredients in a blender and blitz for a few minutes until a creamy consistency is achieved. Reserve a small amount of the desiccated coconut to sprinkle on the ice-cream at the end.
- Top with a sprinkle of desiccated coconut.
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