David's Recipe of the Week - Cashew nut butter and banana ice cream

By David Gillick, Wednesday, 11th May 2016 | 0 comments


3 large, ripe bananas

100ml cashew or almond milk

3 tbsp natural cashew nut butter, plus extra for topping

1⁄4 tsp vanilla extract

pinch of ground cinnamon

pinch of sea salt

crushed roasted cashews,
for topping

serves 4

Peel and cut the bananas into small chunks and freeze for 1–2 hours, until solid. Once they are frozen, place them in a strong blender with the nut milk and blend until smooth and creamy. This will take a few minutes and you may need to make some periodic pauses and adjustments. Within a few minutes, you should be seeing a thick, creamy mixture in the blender.

Add the cashew nut butter, vanilla extract, cinnamon and a pinch of sea salt. Pulse the blender quickly just to whizz all the ingredients together, and when everything is mixed, serve immediately. Top with additional cashew nut butter and crushed roasted cashews.