Serves 3–4, preparation time 20 minutes (plus overnight freezing time) The ice-cream alternative that will wow your taste buds ... Beautifully coloured with the alkalizing goodness of beetroot and flavoured with sweet banana, which has mildly alkalizing properties thanks to the high level of potassium present. This recipe is lovely on its own or scoop it onto Oat Crepes or Banana Flour Pancakes for an amazing healthy dessert (or breakfast!).
4 medium bananas (A)
1 medium beetroot/beet, peeled (3 tablespoons /60 ml, when juiced) (S)
2 tablespoons plant-based milk of choice (p. 92) Peel and chop the bananas, place them in an airtight container and freeze them overnight. The next day, juice the beetroot in a juicer and, if needed, strain the juice to remove the pulp. If you do not have a juicer, grate the beetroot and blend it with 1⁄4 cup of water in a high-speed blender and strain to remove the pulp.
In a food processor, combine 3 tablespoons (60 ml) of the beet juice with the frozen chopped bananas. If the machine won’t blend the bananas, add a little plant-based milk 1 tablespoon at a time, and blend until smooth. Do not over-blend or add too much milk as this will make it too runny. Scrape the sides and blend again.
Nice cream can be served as is as a soft serve, or for a firmer dessert place it into the freezer for 30 minutes before serving. Freeze any leftovers. To soften leftovers that have frozen overnight, allow to partially thaw for about 30 minutes before serving.