Banana ice cream
1 large banana chopped into coins, and frozen
1 -2 tsp rice malt syrup or honey (if you like it sweeter)
Pinch of Himalayan pink salt or sea salt
1 tsp vanilla essence (optional)
1-2 tbsp coconut or almond milk (or cows milk if you're not dairy free)
NOTE: you will need to freeze the banana for a at least an hour or two
1. Blend the banana in a blender or small food processor, it should reach an icy consistency with little granules of Banana that look a bit look Cous Cous, at this point use a spatula to scrape down the sides and bring the mixture into the middle, blend again on high speed until it starts to come together.
2. Add in the other ingredients and 1 tablespoon at a time of the milk to assist with the blending and help it reach a creamy texture, blend again, stopping to add as much milk as you like until you reach the desired consistency.
3. Get creative with toppings etc. the featured one has 1 tsp of cinnamon added to the blending process and sprinkled with candied walnuts (recipe here) and a light sprinkle of cinnamon.