If you’re craving ice cream but are looking for something healthier without the binders, fillers, emulsifiers, artificial flavours, trans fats and fake sugars, you will love this all natural frozen banana-lemon cream.
[insert: have you ever read the nutrition facts label on a low fat/sugar ice cream product? Truly scary].
This is a gorgeous dessert, or snack, that has a creamy taste and texture similar to soft ice cream without all the non-foods.
I have prepared a non-dairy/vegan version today but you could easily substitute cow’s milk, as desired.
All Natural Frozen Banana-Lemon Cream
3 frozen bananas
1 – 2 cups almond milk
Juice of 1 lemon
Zest of 1 lemon + more for topping
2 tsp vanilla
2 Tbsp agave nectar
A few slivered almonds for topping
This dessert tastes best eaten freshly made. If you make it ahead and try to freeze it, it will become rock hard. If you refrigerate it, it will lose it’s cold ice cream texture and become more life a mousse (still good tasting but not an ideal texture).
The amount of almond milk will vary depending on the size of the bananas you are working with and your preferred consistency.
Frozen bananas do not release as much sweetness as fresh, ripe bananas. You can work with this by adding naturally sweet tasting spices such as cinnamon, nutmeg, clove or cardamon, or a touch of natural sweetener – such as: agave nectar, demerara, muscovado, palm, turbinado or stevia – as desired.
Place peeled bananas in freezer overnight (allow 24 hours). If you expect to leave the bananas in the freezer for more than 24 hours, it’s best to keep peels on to protect against freezer burn.
Remove bananas from freezer and place in the blender. If bananas still have peels on, use a knife to carefully remove peel (you may need to let them sit out at room temperature for 10 or so minutes to be able to get through the frozen peel).
Add remaining ingredients to blender along with bananas – beginning with 1 cup of almond milk – blending until smooth and gradually adding more milk until desired consistency is achieved.
This recipe will make approximately 4 cups of frozen banana lemon cream.