I know this post is a bit late to the party as the weather has already begun to change on us but ice cream is nice no matter what time of year, let’s be honest!
I am a big ice cream fan, it’s one of the only deserts I actually considering ordering if I’m out for dinner and have any room left.
I have also been trying to brainstorm fun ways to get my 5 a day and to also adhere to my restricted food allowance.
As most dairy is now off limits for me, I thought I would use almond milk and banana as an alternative to yoghurt and regular ice cream and I was pretty chuffed with the results.
I am presently obsessed with pineapple and find myself buying a fresh one almost every week to snack on.
Pineapple is virtually fat free with 1mg of fat per 100 grams of pineapple and only 50 calories.
It is also high in fibre and Vitamin C which makes it an all-round good fruit to have.
When you combine it with banana and almond milk, you’re creating a pretty healthy and guilt free treat that tastes like it should be far naughtier.
So if you have 5 minutes to spare, why not give it a crack?
½ Sliced Banana, frozen
2 cups chopped Pineapple, frozen
½ cup Unsweetened Almond Milk
Take banana and pineapple out of the freezer and let it soften slightly for about 20 – 30 minutes
Pop all 3 ingredients into the food blender, Nutribullet or use your hand blender (a recent phenomenon for me).
Combine all the ingredients until smooth and creamy – or until it resembles ice cream.
Scoop into a desert bowl and enjoy.
Simple, quick and tastes amazing!!