I was having a gentle browse through my food cupboard the other day, as I often like to do on an evening, and I realised that have 5 different kinds of nuts. Not to mention two different kinds of nut butter. This strikes me as quite excessive. But nuts, in my opinion, are a great addition to any meal. I have always been a devoted fan of peanut butter. The wholenut, crunchy variety in particular. I’ve recently discovered the joys of cashew nut butter, which is a whole new level of amazingness. You can only buy it in tiny, and ludicrously expensive, jars. But man is it worth it.
This is yet another vegan miracle. Frozen bananas whizzed up in a blender make ice cream. No joke. It’s apparently quite a thing, and has it’s own hashtag on Instagram (#nanaicecream). This is what Paris and I made to go with our chocolate and beetroot muffins. The first time we tried it the bananas weren’t frozen enough, so it melted into a sloppy mush, and I remained skeptical. But on the second try, with really well frozen bananas, it worked. The bananas get broken up into small pellets, and then when mixed with the tahini and cashew butter they form a deliciously creamy ice cream – without any cream.
It’s quite a revelation to be able to wolf down copious amounts of something that greatly resembles ice cream without much consideration for calories. A liberating experience, as far as ice cream goes. Considering the ‘ice cream’ is ninety percent banana, there isn’t an overwhelming banana taste. The cashew nut flavour complements the banana really well, and the occasional crunch of a nut is all the more welcome. And it’s pretty much guilt free.
5 ripe bananas, peeled, chopped and very well frozen
2 tbsp tahini
1 tbsp crunchy cashew nut butter, or peanut if you’re feeling skint.
In a food processor, whizz the frozen banana up until small pellets form. Add the tahini and whizz again until well blended, creamy and thick. Add the cashew butter and whizz briefly again to combine.
If the mixture is a bit sloppy, refreeze for a firmer texture.