Chocolate fudge ice cream with peanut butter, maple syrup and roast peanuts.
This recipe is so easy and pretty healthy considering how rich and creamy it tastes! It’s carb heavy (bananas and dates) which means its sugar heavy but… it’s all natural organic ingredients. Even though I try to keep my diet low in carbs or sugars so as not to ‘feed’ the cancer, it’s hard not to want a sweet treat every now and again. Making my own and being in control of what is in my treats allows me to have the odd one or two. It’s all about balance.
As usual, when I offered this ‘chocka ice cream’ to Ali, she refused with a ‘yuk’! She has her father’s eye for treats, and she knows what real ice cream looks like! She’s missing out though, because it is really, really good and in my opinion, much better than a ’99!
2 frozen bananas
2 table spoons cacao powder
10g roast peanuts
1 tablespoon peanut butter
Drizzle maple syrup
Combine bananas, cacao powder and dates in a blender and blitz until smooth. I use a Thermomix in my kitchen but a strong food processor would do the same job. It takes less than a minute to blitz this up. Scoop into a bowl and add some peanut butter, roast peanuts and a drizzle of maple syrup. Lovely on a sunny day!