Rosanna here, with my weekly recipe blog. I hope you’ve all had a brilliant week!
Today’s recipe is a totally delicious but surprisingly healthy way to enjoy ice-cream. Did you know that blended frozen banana resembles soft, thick, creamy ice-cream? It’s an amazingly simple and inexpensive way to satisfy those sweet cravings and impress family and friends too!
I love bananas so much, as they make a superb pre-workout snack and this ice-cream can even be enjoyed for breakfast to energise you for the morning! They’re rich in potassium for a healthy fluid balance in your body, and their high levels of vitamin B6 are needed produce your happy hormone, serotonin. This can really help to improve your mood and reduce cravings for sugar and stodgy carbs. That’s always welcome!
I added raspberries and vanilla to the ice-cream recipe because they’re such a delicious, summery combination. Raspberries are also an amazing way to get a whole heap of antioxidants into your system. These go to work neutralising the free radicals that can manage your cells and cause your skin to age faster.
Eating a small amount of dark chocolate is another yummy way to fill your body with antioxidants, but make sure it’s the darkest you can get your hands on for the most benefits. I used an 85% dark chocolate for this recipe, and it really adds a delicious taste and texture to the dish, alongside the chopped nuts. But feel free to add anything you please if you don’t like nuts. The fun part is getting creative with the decorations!
I hope you enjoy this week’s recipe and I love seeing all your creations on social media! Simply tag #RosannaDavisonNutrition on Instagram or Twitter or come over to my Facebook to say hello.
Have a brilliant weekend and chat to you next week!
How to Make Raspberry Chocolate Chunk Ice-Cream
4 bananas, peeled, cut into chunks and frozen for at least 2 hours
125g fresh raspberries (save a few to decorate)
1 tsp vanilla extract or vanilla seeds
Unsweetened almond milk, to help blend
85 or 90% dark chocolate, to serve
Chopped almonds or hazelnuts, to serve
Place the frozen bananas, raspberries and vanilla in a blender or food processor and blend until it becomes a thick, smooth ice-cream. Depending on your blender, you may need to stop to scrape down the sides and add a splash of almond milk to help it blend.
Transfer the ice-cream to serving bowls and decorate with fresh raspberries, chocolate pieces and chopped almonds.
Serve chilled. Any leftovers can be stored in a covered container in the fridge for up to 2 days.