BANANA AND STRAWBERRY ‘ICE CREAM’

I love making this at the weekend as it feels as though you’re indulging in a decadent ice cream sundae. However, it’s dairy-free and about as healthy as it comes – there’s the amazing health benefits you get from the potassium found in the bananas, while the gentle sweetness from the cinnamon curbs sugar cravings. The lucuma powder makes it a little sweeter and adds a butterscotch-like flavour to the dish.

4 strawberries, for dipping

FOR THE CHOCOLATE SAUCE

2 tsp raw cacao or unsweetened cocoa powder

2 tsp Lucy Bee coconut oil

1 tsp almond milk

FOR THE ICE CREAM

2 medium-sized ripe bananas, sliced and frozen

2 strawberries

1 tsp ground cinnamon

1 tsp lucuma powder (optional)

80ml almond milk

SERVES 2

To make the chocolate sauce, put the ingredients in a small pan and gently melt, stirring until smooth and taking care it doesn’t burn. Dip the four strawberries into the chocolate sauce and transfer to the fridge to set. Set aside any remaining chocolate sauce, for serving.

Put the frozen bananas into a blender with the strawberries, cinnamon and lucuma, if using. With the motor running, slowly pour in the almond milk and blend until it reaches an ice cream-like texture. You may need to stop the blender and give it a stir with a spoon until it reaches the correct, thick consistency.

Spoon into chilled bowls (to stop it melting too quickly), top with the dipped strawberries and drizzle over any remaining chocolate sauce.