Blue Banana Ice-Cream
500g frozen bananas (option is to ferment them, see below)
2 tablespoons coconut cream (the thick part)
2 teaspoons vanilla essence or 1 teaspoon vanilla powder
Stevia to taste, or 1 tablespoon sweetener of your choice (Lakanto, maple syrup or honey)
BLUE AND VANILLA OPTIONS:
FOR BLUE (may use green spirulina or chlorella in place of for a green ice-cream): Add 1 1/2 teaspoons blue spirulina to the above recipe, though start with 1 teaspoon and add more for a deeper flavour if it isn’t affecting taste
FOR VANILLA/PLAIN: Simply just do not add the spirulina and follow the exact same recipe.
**To ferment the bananas, or move to below:
Chop the bananas in pieces that are still 2-3 inches long so they don’t go soggy when you are fermenting them.
Place them in a clean jar, and cover them with this coconut water kefir, ensuring they are submerged under the liquid.
Sit them on your bench for 2-3 days, the warmer the weather, the faster they will ferment.
The liquid will become very fizzy, so I suggest releasing the gas 1-2 times a day so it doesn’t explode in your kitchen.
Drain the liquid and reserve for more banana fermenting in future, and then drain the liquid from the bananas well so it doesn’t make the batter too wet.
For the ice-cream:
Place the bananas in the freezer, and wait until they are completely frozen.
Put on all ingredients into your blender, and blend on medium to high speed, scraping down the sides until completely smooth.
Serve immediately, or store in your freezer for future deliciousness!