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.

Freeze-Dried Banana Powder 100g (Sussex Wholefoods)

4 tbsp banana powder

Buckwud Canadian Maple Syrup 250g (Rowse)

Half a cup of maple syrup

Organic Coconut Sugar 1kg (Sussex Wholefoods)

2 tbsp coconut sugar

Unsweetened Soya Drink, Organic 1L (Provamel)

1 cup of soya milk

Rice Drink with Calcium 1 Litre (Rice Dream)

1 cup of rice milk

Xanthan Gum, Gluten-Free 100g (Sussex Wholefoods)

¼ teaspoon xanthan gum

Pure Vanilla Extract 60ml (Nielsen Massey)

2 tsp vanilla extract

Other Ingredients

Method

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.