This is ice-cream 2.0: it’s raw, vegan, low carb, super simple and healthy.
I have to admit that I am somewhat of an ice-cream addict. I can eat ice-cream all year round. So I was looking for a healthier option, to spare my body some sugar and to sneak in lots of nutrients instead. It happens to be autumn now, so I thought, pumpkin spiced nice-cream would be the flavour to go for. This recipe is just the best, as well as being vegan, too.
The recipe calls for frozen bananas to make the nice-cream smooth and sweet. I always keep some frozen bananas in my freezer to have them handy for my smoothies. I buy fresh bananas at the store and leave them on my countertop until they have turned sugary. Once they’ve developed lots of brown freckles on the outside, I know that they are ready. I peel, slice and freeze them in a freezer friendly container (to avoid single-use plastic items).
5 Topping Ideas:
– coconut chips
– frozen berries
– toasted buckwheat
– popped quinoa
– coconut sugar