Have you ever tried homemade ice-cream with only two ingredients?
That is vegan, added sugar-free, gluten-free, and ridiculously easy to make?
Well, today is your lucky day because I present to you nice-cream!!
Bananas are not only an incredibly nutritious, protein-packed, and delicious fruit, but when frozen, they can make a delicious and super decadent icecream!
Paired with the amazing properties of Spirulina, this nice-cream is the perfect snack, breakfast, or dessert.
Spirulina is a fantastic superfood with energizing, anti-inflammatory, antioxidant, and detoxifying properties. Plus, its lovely green color makes every meal prettier 🙂
This seaweed can easily contrast fatigue, it has high levels of protein and gamma-linolenic acid that helps to combat inflammations.
It’s really important to use organic and sustainable spirulina, that’s why I’m incredibly happy to be partnering with Severino Becagli to introduce you to this amazing 100% Italian company.
Their production is organic, eco-friendly and 100 % made in Tuscany!
If you want to try this amazing spirulina, you can use my code for 10% off sitewide: goldenspiru10
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Before starting with the recipe of the nice-cream, we have to keep a few things in mind:
Remember to freeze the bananas at least the night before. the nice-cream won’t happen if the bananas aren’t completely frozen.
Make sure to have a high-speed blender or food processor that can handle the frozen bananas.
Even if it looks impossible at first, the bananas will blend completely and make a cream. You just need to be patient and keep blending and give time to the machine to rest.
Now that we’re approaching the warmer months, it’s a good idea to keep a few bananas in the freezer to be ready whenever you have a craving 🙂
Ingredients:
for the nice-cream:
- 3 bananas
- 1/2 tsp Spirulina in Polvere Severino Becagli
for the energy balls:
- 100g rolled oats
- 1/2 tsp Spirulina in Polvere Severino Becagli
- 50g almonds
- 1 tbsp tahini
- 2 tbsp agave nectar
Metodo:
- The night before of making the nice-crema, peel and cut the bananas.
- Put them in a freezer bag and freeze overnight.
- Now it’s time to make the energy balls. Put all the ingredients in a food processor and pulse for a few seconds.
- Stop and scrape the sides using a spatula.
- Pulse the food processor for a few more seconds until you have a sticky consistency but you can still see chunks of almonds and oats.
- Use your hands to create medium-sized balls and put them in the fridge.
- The morning after, take the banans out of the freezer and put them in a food processor or high-speed blender.
- Pulse the food processor for a few seconds and scrape the sided using a spatula.
- Repeat until you reach a creamy and smooth consistency. (it looks impossible at first, but I assure you that if you’re patient and you keep going the magic will happen!)
- When the nice-cream is ready, add the spirulina and blend one more time.
- Serve in a bowl with the energy balls on top and enjoy before it melts.
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