No ice-cream machine, sugar, milk or cream? An urge to eat something healthy between all those lovely cakes? Read on… We’re going to try the famous frozen banana ice-cream from those popular healthy blogs and cookbooks. Yup, you’re in for a healthy treat!!! Now don’t go running to your sausages and mash yet (like me!) – you don’t have to be super healthy to enjoy this delicious Berry (nice) banana ice-cream pie. And you know I’m not really an ice-cream person but this is an exciting ice-cream PIE! A no-bake recipe with blueberries, raspberries, bananas and a lovely date and cashew nut base flavoured with roasted black sesame seeds. Yummy goodness!
This recipe is inspired by a book I recently acquired, Deliciously Ella, adapting her combined banana ice-cream and ‘cheesecake’ recipes, and adding my ideas. Like the black sesame seeds that have haunted my thoughts since I met them in a delicious choux puff cream. In a London Japanese patisserie. Heavenly.
You’ll need your food processor or someone else’s. And an 18 to 20 cm cake ring or springform cake tin with removable bottom. Plus two little rings or moulds to make two mini test-cakes! To practise a neat mousse cake technique get a roll of acetate strip (6cm wide) and some sellotape! Or a plastic sheet. You also need cardboard and foil. Yeah, it’s like Blue Peter here. 🙂Ingredients
Ice-cream layer (play around with quantities to have more berries/less bananas)
- 4 medium-sized ripe bananas cut into thin slices (about 380g)
- 250g/1 and a half cups blueberries and raspberries (in equal quantities or as you prefer)
- 2 tablespoons (or more) maple syrup or honey, to taste
- 2 tablespoons almond milk (optional)
- Flavour options: freshly ground black pepper, ground cinammon, vanilla extract, salt, cardamon or anise – experiment!
- 200g/1 and a quarter cups pitted dates (about 25 Mejdool dates)
- 200g/1 and a half cups salted cashew nuts or almonds as in the original recipe. Check packets for gluten-free nuts.
- 1 tablespoon ground roasted black sesame seeds (found in a Japanese shop then ground in a spice or bamix grinder)
- pinch of salt, to taste
Slice the bananas thinly, lay out on a baking tray and place in the freezer.Wash, dry then lay out the berries on a baking tray or dish and put in the freezer.Leave the fruit in the freezer at least 3 hours.
Place your cake tins/rings on your bases.
Process the cashew nuts, dates and sesame seeds in your food processor for around 5 minutes till you have a paste that sticks together. Taste and flavour as desired, with salt for example.
THREE HOURS OR MORE LATER
Process the frozen fruit, sweetener, almond milk (if using) and flavouring in your food processor for 5 to 10 minutes. Scrape down with a spatula and stir manually if there’s a mixture pile-up or clog. Eventually it’ll go creamy!!! Woohoo!Taste and add extra flavourings as desired.
Pour the ice-cream immediately onto your base(s). Spread evenly with the back of a metal spoon. Place in the freezer at least 3 hours before eating.
If your ring doesn’t come off easily, push the base up with your right hand so it comes up through the ring (the ring ends up on dangling on your right forearm).
If this doesn’t work place the ring over steam from a kettle (careful, don’t get burnt) all the way around, or use a blowtorch or hot towel. The heat should melt anything that’s frozen and stuck on the inside of the ring.Freeze again so it’s well set, tear off the sellotape from the seam (or cut) then tear off the acetate as quickly and neatly as possible. Tada! Mousse cake technique!Cover with fruit.
This recipe can be a base for you to play with, adding all kinds of frozen fruit to the mix and perhaps some lemon juice. Roasted black sesame seeds could be added to the ice-cream and anise or cardamon pair well with banana. Lots of possibilities! You can also serve with a scoop of ice-cream, like black sesame seed and vanilla – recipe coming soon!Eating and storing your healthy ice-cream pie(s)
Store in the freezer in an airtight container for up to a month or so, though I’d advise eating it within a week or two. Once out of the freezer wait 5 or 10 minutes before eating.
This pie’s delicious. It’s fresh, fruity, creamy and moreish with a lovely chewy sesame base and your body will actually thank you! Mine was very grateful for this healthy treat which suddenly gave me renewed energy… honestly!
I’m taking it to the lovely Fiesta Friday party so everyone can dance and be up all weekend, including Angie and her friendly co-hosts Loretta @ Safari Of The Mind and Caroline @ Caroline’s Cooking. Come along, it’s virtual pot-luck! Meanwhile, please help yourself to some healthy berry nice banana ice-cream pie! 🙂
Are you all virtually bouncy and energetic now? Second helpings?
Hope you’ve enjoyed our little trip to the Land of Healthy Ice-cream Desserts. Have a lovely refreshing and cool weekend sweet reader and see you soon! 🙂 x
P.S. This takes about 25 minutes to make (3 hours waiting time), but for a super-quick 15-minute version forget the acetate strip or foil bases and just fill a dish!