I love ice cream, but it doesn’t love me back. Most dairy, especially cold, products make my stomach turn. But, being lactose intolerant doesn’t mean I can’t have ice cream, or at least something really close it. If you have bananas, sunflower seeds and butter, you have everything you need to make ice cream!
Yes, there are lots of varieties in the freezer section on natural foods stores. Why not just make it on your own?! With only 3 essential ingredients, you can be on your way to a ghee-licious dessert.
The ghee gives it a nice nutty flavor. It is the pure butterfat, containing no common allergens like casein & lactose. Cardamom, cinnamon and “Chinese five spice” are flavors traditionally used in Indian cuisine. They are warming flavors that help aid digestion.
I tried using coconut oil for this, but it solidified too quickly and clumped up. Maybe if everything was warm and unfrozen? Ghee worked best for me. Could omit it completely, then the ice cream would be raw and vegan.
Banana-Ghee Ice “Cream”
1 frozen banana
1Tbsp sunflower milk
1 Tbsp ghee
1/4 tsp chinese five spice, cardamom powder or cinnamon (optional)
What you will need:
A food processor
1) Chop frozen banana in thin slices. Put them in the food processor.
2) Add soft, almost-liquid ghee to processor along with the sunflower milk and spice, if you want.
3) Process the bananas for 3 minutes, or as long as it takes to get creamy smooth.
4) Put in bowl to store in freezer for at least 20 minutes before serving.
Makes 1 serving.
I know that’s a lot of homemade process. If you want to make it a little easier, check out Pure Indian Foods for their quality grass-fed Pure Ghee.