The guilt-free banana nut ice cream recipe

It is times such as now that the necessity for a nutritious and delicious diet is more important than ever. Eating a diet rich in raw foods goes along way to supporting natural detoxing and alkalising the body by minimising the loss of enzymes and phytonutrients that may be destroyed in the cooking process. And for those who think eating raw is akin to living the life of a rabbit, the folks at Huckleberry have changed our perceptions by introducing us to this deliciously decadent raw banana ice cream. Perfect for children and adults alike, this recipe is also a great way to utilise ripe bananas.

20 pitted dates, coarsely chopped
2 tbsp raw honey
2 tbsp extra virgin coconut oil
1 tsp vanilla extract
Pinch ground cinnamon, to taste
4 cups sliced very ripe bananas
½ cup raw cashews coarsely chopped
1/4 cup roughly chopped almonds

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Soak dates in lukewarm water to cover for 10 minutes. Drain dates and reserve soaking liquid.

2. In a food processor, blend dates with three to four tablespoons of soaking liquid, honey, coconut oil, vanilla and cinnamon until smooth.

3. Add bananas to food processor and blend until mostly smooth, leaving some small chunks of banana intact if desired. Transfer banana mixture to a stainless steel bowl and stir in cashews.

4. Freeze mixture, stirring occasionally, until it reaches a semi-solid state, 4 to 6 hours or overnight. Allow to thaw at room temperature 30 minutes to an hour before serving. Sprinkle each serving with roughly chopped almonds.


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