Recipe: Guilt-free banana nut ice cream

In a world full of toxins and chemicals that threaten to shorten our life spans, 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 the children and adults alike, this recipe is a great way to utilise ripe bananas.

20 pitted dates, coarsely chopped
2 tablespoons raw honey
2 tablespoons extra virgin coconut oil
1 teaspoon 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

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

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

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.

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.

To make things even easier for you to whip up this concoction, Huckleberry’s online store has assembled all the necessary items you need to make this recipe a reality. Simply delete the items you don’t need before checkout and your goods will be delivered direct to your door.

You’ll find all the ingredients here


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