Oh, yeah. You read that right. Ice-cream. Cinnamon. Sticky apple pie. And all sugar free, vegan, and mostly raw. My food photos are really shocking (and I apologise), but I tried to document it as I went along.
This is how it looks when it’s made:
For the base:
Dried dates, cashew nuts, raisins, pecan nuts.
For the apple bit:
Apples, raisins, 100% pure maple syrup, cinnamon, Himalayan pink salt (but any salt is fine)
For the ice-cream:
Ripe bananas (and, added for taste: honey and ginger)
First you need to make your base. If you didn’t see our recipe for that here, do go and have a quick look. It’s competely raw, just fruits and nuts and it has a texture like gooey, chewy brownie. ‘mazing. And it’s gorgeous on its own, not just as the base for something else. For this recipe, we made maple pecan because I thought it might go with the cinnamon apple really well. It did. Go me!
Once your base is made, slice 3 apples into thin wedges. You could cut them into any shape, really, but these cook quickly: a really speedy, alternative way of “baking” them. They were done in a non-stick pan with cinnamon, 100% pure maple syrup (if you can get the pure stuff, it is really worth the extra money – there is so much unnatural guck in the other varieties), a handful of raisins and a pinch of Himalayan Pink Salt. Let them sautee (I don’t know if that word is allowed when it’s fruit) until they’re golden brown, soft and lovely and slightly syruppy.
Once your apples are cooked, let them rest in the pan on the lowest heat – enough so they they keep warm and the syrup caramelises a little.
Now, the ice-cream: this is our secret weapon for puddings. You will need: bananas.
Really. Just bananas.
(For this recipe I added honey and ginger as that used to be one of my favourite ice-creams. My lovely husband likes peanut ice-cream best and I’ll mention that one again at the end.)
You need to slice your bananas in advance. Slice them and put them in the freezer, ideally overnight. They need to be ripe. The riper the better. Spotty is perfect, but once they’ve gone brown, they’ve gone bad. It’s amazing how much ice-cream they make so 20 or 25 thick slices should be enough to feed 3 or 4 peeople.
Put your frozen slices in a food processor. (Wee tip: when we first made this, I microwave defrosted them to try to separate them but I don’t recommend it. It alters the texture of the final result. There’s probably some science behind compromising the integrity of fruit.)
Set your processor to Pulse. You will need to scrape down the sides a lot. You’ll look at it and think it’ll never happen, but just keep pulsing. In a couple of minutes it’ll look like this:
Almost like chopped nuts. Scrape down the sides again and set your food processor to its highest setting. This is the time to add your flavouring. I added honey and ground ginger and, actually, the honey helps it to become creamier. You’ll look at it and think I made this up. But do it for another minute or so and it ends up looking like this:
It’s a miracle!
Another tip: don’t freeze it once it’s made. It is never ever as nice as it is when you’ve just done it. Freezing makes it crystallize and lose creaminess, like frost-bitten ice-cream.
Plate up, and eat up! Properly tasty, lovely, clean-eating dessert. Completely vegan and with no added sugar whatsoever – though obviously it has fructose from the fruit. Sweet, sticky, that lovely combintion of hot and cold at the same time… really gorgeous.
I mentioned my husband likes peanut butter ice-cream. For that, just add a bunch of salted peanuts and a tablespoon of honey to your banana mixture once it’s at its “chopped nuts” stage. We like it to have a bit of a crunch so we don’t mix it until it’s smooth – equally, the bananas don’t stay frozen for too long so just a minute or so is perfect for us.
You can also add vanilla pods or dark chocolate/cacao powder or natural lemon flavouring… the choices are endless, and pretty much all of them are delicious.
If you have any questions or any recommendations, please let me know in the comments 🙂 (Unless it’s to tell me my photos are bad. Cos I already know.)