Ever since we had that heatwave in the UK a couple of weeks back, I have had banana nice creams, juices and smoothies aplenty on the mind. Timing is a key issue in actually eating any of these delicious summer coolers though; it seems impossible to be able to buy properly ripe bananas and avocados, much to my continual frustration. Although fairly popular in the health blogging world, I love the idea of utilising matcha and avocados as unusual and fairly savoury items in a traditionally sweet dessert. The Helmsley sisters did something similar by making a pea and mint ice cream, using yoghurt, coconut milk and honey to keep the recipe creamy and sweet. The bananas and avocado here add a creaminess in their own right, and doesn’t require an ice cream maker, so long as you don’t mind a quick-melting, soft serve affair. If the consistency does look a little bit too much like guacamole for your taste, thinly spread onto a tray and freeze for another hour or two before popping back into the food processor.
- 2 bananas, frozen
- 1 large avocado
- 1 tsp matcha
- Simply blend all the ingredients up in a food processor or high powered blender and serve or refreeze as explained above to be able to scoop and serve.
- Grab yourself some toppings -nut butter, chocolate chips (or melted chocolate) more fruit, nuts and seeds all work. Being slightly less sweet than your average smoothie bowl or frozen fruity dessert, this nice cream works well for breakfast or a snack through to dessert -just adjust your toppings to balance your energetic and macronutrient needs.