292. Banana ice cream + rhubarb compote
vegan banana ice cream with rose water & rhubarb compote
vegan banana ice cream
Serves 1
2 bananas
Peel and cut the bananas into chunks. Freeze overnight. In the morning, add to the food processor and blend until smooth and creamy (I use a hand blender and it works great as well). Transfer to a serving bowl.
rose water and rhubarb compote
Serves 1
1 rhubarb stalk
3 Tbsp water
1 Tbsp rose water
2 tsp honey (or maple syrup for a vegan version)
Cut the rhubarb into 1 cm pieces. Add into a pot with water and rose water. Cook until the rhubarb becomes tender and the pieces fall apart (about 5 minutes, which is more than enough to prepare your ice cream). Add honey, stir well and serve with banana ice cream.
Serves 1
2 bananas
Peel and cut the bananas into chunks. Freeze overnight. In the morning, add to the food processor and blend until smooth and creamy (I use a hand blender and it works great as well). Transfer to a serving bowl.
rose water and rhubarb compote
Serves 1
1 rhubarb stalk
3 Tbsp water
1 Tbsp rose water
2 tsp honey (or maple syrup for a vegan version)
Cut the rhubarb into 1 cm pieces. Add into a pot with water and rose water. Cook until the rhubarb becomes tender and the pieces fall apart (about 5 minutes, which is more than enough to prepare your ice cream). Add honey, stir well and serve with banana ice cream.
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