It’s been ages since I posted a recipe. And seeing as food is the heart of this blog that fact makes me a little sad.
I have been in a bit of a kitchen creativity slump recently. I do still cook most nights but meals have become simple and routine and until a couple of weeks ago, I hadn’t baked in months. There are many reasons behind this slump that I won’t go into here but in order to get my butt up off the metaphorical couch and into the kitchen, I thought I would start with something super-duper simple that actually isn’t cooking at all, it’s “making”… still counts, right?
So, with the recent soaring temperatures in London (you may have heard the heat wave mentioned once or twice…) all I wanted to do was laze on the grass outside eating endless bowls of ice cream. Unfortunately, life doesn’t always lend itself to such pleasures but I could meet my fantasy half-way by making my own “ice cream” with just three simple ingredients and one fancy blender.
Although made with 99% fruit and being 100% good for you (scientific calculations, I swear) the texture and sweetness tricks your taste buds into thinking they’re eating ice cream but your waistline knows they’re not! This stuff is so healthy, you could literally eat it for breakfast and it wouldn’t even be the slightest bit naughty.
Strawberry-Banana Ice Cream
100g frozen strawberries
80g frozen banana
2-3 tablespoons vegan cream (I used Oatly Organic Creamy Oat)
Put all ingredients in a high-power blender and blend until smooth and creamy.
And that’s it! Yep, really! You may have to use a spatula to scrape down the sides of the blender to get an even mix but seriously, it’s that easy. You can put the leftovers in the freezer but you may want to whizz it in the blender again before serving to soften it up again.