Good morning! After my first nice cream was such a success I’d been wanting to make another batch of it ever since. The problem was our freezer is always chock-a-block full so I couldn’t find space to fit my frozen bananas! I know… first world problems. But finally I cleared some space and managed to find room for 3 frozen bananas so I could make some more nice cream. Happy days!
I wanted to be a bit more adventurous this time so I thought doing a more colourful and exciting nice cream would be fun to try. I’d seen a few green ones done with spirulina and as I had some in stock I thought I would give that a go and see how it would turn out.
I actually thought it was quite a weird colour and was even considering not posting it because I thought people wouldn’t think it looked very appetising but strangely it has been my most popular post so far, receiving over 1000 likes. So clearly spirulina nice cream is a hit and we’ll start seeing it being sold in shops…! You saw it here first 😉
Spirulina Nice Cream
3 frozen ripe bananas
1/3 cup almond milk (or whatever type of milk you like to use)
1 tsp vanilla extract
1 heaped tbsp spirulina powder
Slice up your 3 ripe bananas the night before and lay them out on a baking tray with baking parchment. Put these in the freezer overnight. The next morning remove the frozen banana from the freezer and put it in your food processor. Add the other ingredients and blend it up until it becomes the consistency of soft ice cream. Add it to a bowl and top with the toppings. It’s ready to eat! Simply store what you don’t have in the freezer.