Banana, carrot & caramelized hazelnuts ice cream

(Serves 3)

  • 5 -6 bananas

  • 1 carrot

  • 6 tbsp coconut milk

  • 1 tsp cinnamon powder

  • A pinch of cardamon powder

Chop the bananas, peel and grind the carrot (keep it aside). Add the bananas, coconut milk and spices into your blender and mix in high speed until smooth. Place the mix into small freezer containers and add some carrot shreds and caramelized hazelnuts, combine with a small spoon. Put and keep in the freezer for approx. 2-3 hours.

Caramelized hazelnuts:

  • 1 cup hazelnuts

  • 6 fresh dates (soaked previously)

  • 2-3 tbsp natural water

  • A pinch of salt

Preheat the oven to 200°C. Add the dates in a mixing bowl, the water and a pinch of salt. MIx with a blender or food processor until you get a creamy texture. Cover a baking tray with parchment paper and place the hazelnuts on the top. Spread the dates pureé on the top and combine massaging with your hands. Roast the nuts for approx. 15-20 minutes, stir a couple of times. Remove and let them cool.

“A natural and healthy way to enjoy ice cream!”