- Yield: 4
- Prep Time: 15 minutes
Ice cream with currant
If you check wikipedia for ice-cream you will find out that it consists of milk and cream. Well that's amusing. Products that are passed off as ice-cream are nothing more than frozen creams with conservatives, stabilizers, emulgators, artificial sweeteners, starch, vegetable fat, sugar, the works. Why are starch and fats added to ice-cream? Sigh.
If you want actual ice-cream, this is the right place.
I found an ice-cream that is delicious, creamy, and SCD compliant! I could call it Raw Ice-cream, but not quite, because we will use frozen ingredients. This ice-cream is also healthy since it contains no milk, sugar or all those hidden ingredients, but just the real deal, the raw stuff. The beautiful Kristina inspired me with her strawberry and raspberry ice-cream mix, I personally use currant, which is mildy sour and is perfect when mixed with a banana...
Prep time: 15 minutes
Result: approx. 3-4 people
1. Peel the bananas and put them in freezer overnight
2. Next day, leave the bananas out at room temperature for about 10-15 minutes, then slice them to smaller pieces and together with the vanilla mix them up in a blender to make the cream.
3. In another dish, mix up the currant with a bit of honey (I leave some out to later add some aesthetic value to the finished product) and softly add the mixture into the banana cream to achieve a nice marbling.
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