Despite staying away from lactose I’m still very much partial to a scoop of delicious ice cream at times.
The little kid in me still get’s excited when I crack open a fresh tub of creamy home made confection.
As the saying goes, necessity breeds the mother of invention and having recently delved into the art of kids food, I managed to strike the perfect balance- ice cream, blasted green with nourishing spinach under the guise of peppermint. You follow me?
Its Bliss. I know you may think that spinach and ice cream are a pair of ingredients most likely to end up on the cutting room floor, but believe me when I tell you this, they make a lovely refreshing partnership. Bananas bring grown up spinach back down to earth and it’s distinctive flavour is well hidden when combined with coconut milk and mint.
I’ve used bananas as the key ingredient in this creamy concoction so there’s no need to throw away ripened bananas, often seen in many a family fruit bowl, just peel them and pop them in the freezer and you can create ice cream whenever the mood strikes you.
Bananas are a wonderfully rich source of potassium; a necessary electrolyte that encourages your body to burn carbohydrates as fuel and to maintain your acid base balance. With sodium being potassium’s natural partner in crime, it pays to add potassium rich foods into your diet – with the supercharged diet encouraging the liberal use of Celtic sea salt, balancing your sodium with your potassium is another way you can ensure your body is continually restoring and nourishing itself.
This recipe is so doable and you don’t need an ice cream maker. Try it and tell me what you think?
- 2 bananas (peeled and frozen)
- 3 drops peppermint extract (no additives or alcohol)
- 1/2 cup frozen spinach
- 3 TBS coconut milk
- 6 drops liquid stevia or sweetener of your choice (optional)
Place all ingredients in a food processor and blend until smooth. For a creamier ice cream add more coconut milk.