It’s the middle of January – gym memberships have been signed, lettuce leaves are zealously being crunched and words like “clean eating” are tossed around during post-holiday catch ups. In that spirit, I bring you this (almost) guilt-free nice cream. Because until February arrives with its truckloads of Valentine’s Day chocolates, we’re going to need something that at least feels like dessert to keep us going.
My curiosity is instantly piqued when I see brazen claims such as “one-ingredient ice cream”. The first time I tried Nice cream, I was not impressed. The Internet had me believing that I was going to get something that tasted like actual ice cream. In hindsight, I should have been suspicious when I saw that the only ingredient was bananas.
What this did have going for it, however, was the incredibly creamy texture. Being a believer in second chances, I decided to give this another go, this time with a little more pizzazz thrown in to the mix. In came the coffee and ginger (yes, strange pair, but they get on fabulously), plus some almonds, honey and dark chocolate shavings on top. Use the toppings sparingly – we still want to keep this on the healthy side.
I was quite pleased with the final result, and so was the taste-tester, who tried his best to hide his skepticism while I was making this. Now you can be an adult and have ice cream for breakfast.
Coffee Ginger Nice Cream
- 4 – 5 medium, ripe bananas
- 3 – 4 pitted dates (optional, to sweeten)
- 1 shot of espresso, cooled to room temperature
- 1/2 – 1 tsp of ground ginger, depending on how spicy you want it
- Your favourite toppings (I used almonds, honey and shaved dark chocolate)
- Slice the bananas, place in a Ziploc bag and freeze.
- Place the frozen bananas, cooled espresso, dates (if using) and ginger the bowl of a food processor.
- Blend till everything is a smooth, creamy texture.
- Serve immediately with the toppings, or freeze till solid.