Banana Ice Cream
Here’s a protein-packed ice cream that’s really big on flavour! This creamy dessert is dairy-free, gluten-free and vegan-friendly. It can be enjoyed on its own or as an accompaniment to pies, crumbles and milkshakes, and if you like, you can swap the banana powder for another fruit flavour.
4 tbsp banana powder
Half a cup of maple syrup
2 tbsp coconut sugar
1 cup of soya milk
1 cup of rice milk
¼ teaspoon xanthan gum
2 tsp vanilla extract
1) Combine all ingredients in a large jug. Whisk together to ensure that the powder and xanthan gum are thoroughly mixed.
2) Pour the mixture into an ice cream maker and churn for 10-15 minutes until you have a thick creamy consistency.
3) Pour ice cream into a container and leave in the freezer for at least 5 hours. Please note if you don’t have an ice cream maker, this recipe can be made using the same method as our hazelnut ice cream recipe.