Tuesday, August 2, 2011
Rawsome Banana Cacao Ice Cream
Banana ice cream has been all the rage lately. I mean what could be easier than throwing some frozen bananas in a food processor and having a creamy treat in less than five minutes.
I decided to give it a go, but wanted something a little more decadent.
I mixed together some unrefined coconut oil, raw cacao powder, raw cacao nibs and some honey to transform this dessert into a superfood treat!
Coconut oil has gotten a bad reputation for being unhealthy since it contains saturated fat. However, most of the saturated fat in coconut oil is easily digestible and turned into quick energy, and therefore is less likely to cause obesity. It has also been shown to have anti-microbal benefits and can boost immunity.
RAW cacao is known as food of the gods and is actually one of the healthiest foods on earth. No joke. It has one of the highest levels of antioxidants on the planet. It lowers blood pressure and can prevent heart disease. It has more magnesium than any other food (the one mineral westerners are most deficient in). Magnesium helps to reduce stress, relaxes the muscles and builds strong bones and teeth. It also makes me feel amazing!! After consuming raw cacao I feel more energetic, like a great coffee buzz but without the crash.
RAW honey is anti- bacterial, ani- microbal and anti- fungal. It boosts immunity, is great for ulcers and aids digestion and has anti-cancer properties. A spoonful of local raw honey is also great for those of us that suffer from seasonal allergies.
So... now that you know how good the stuff is.. Let's do this!
Fun with science:
Coconut oil is solid below 76 degrees and turns liquid at any temperature above that. When the liquidy coconut cacao mixture hits the ice cold banana puree it instantly turns solid. Hello, magic shell!!!
Rawsome Banana Cacao Ice Cream (serves 2-4)
5 bananas, peeled, cut into pieces and frozen for at least 12 hours
1/4 c. coconut oil (if your coconut oil is solid, heat it gently till it becomes liquified)
1/4 c. raw cacao powder
1 T. raw cacao nibs
1 T. raw honey
In a small bowl mix together the coconut oil, cacao powder, nibs and honey.
Meanwhile, place the chopped frozen bananas in a food processor and give it a whirl, scraping down the sides every thirty seconds or so (it took about five minutes to get a creamy texture). When the texture is nice and smooth, add in half of your "magic shell" ingredients and pulse a couple times to incorporate. Divide the ice cream between bowls and top with the remaining shell mixture. Dig in and prepare for a serious energy boost!
Next time I'm totally adding peanut butter. Just sayin'.