mat osv.

 

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.

 

In food processor, place frozen banana pieces and almond butter, blend until a fairly smooth consistency stopping every now and then to scrap down the sides and push the mixture to the bottom of the processor. It took mine about five minutes max, it will depend on your food processor how long yours takes. Serve in bowls and top with, or incorporate, the chocolate pieces and almonds, use as much as you like. Should be eaten right away. Makes one generous serving or two small.

Note: Never throw your bananas away. Did you know that bananas are best for you when they are brownish. They are much sweeter too, perfect for smoothies and ice creams. Just unpeel them and put them in the freezer using a container of sorts (I use tupperware), and you'll have frozen banana's whenever you need all year long.

* To make 100% raw use raw cocoa chips...find recipe here.

 

500g mango flesh (2 large mangoes)
190g caster sugar
375g cream (35% fat)
3 egg yolks

Puree the mango flesh in a blender until smooth, then pass through a fine sieve, forcing as much puree through as possible. Discard what is left in the sieve. Add 90g sugar to the puree and mix to combine.

Warm the cream in a small, heavy-based saucepan over medium heat.

Whisk the egg yolks and remaining sugar in a bowl until pale, then, while whisking continuously, gradually add the warm cream. Return to a clean pan over medium heat and cook, stirring continuously, until the custard coats the back of the spoon. Remove from the heat, and strain into a bowl sitting over another bowl of ice.

Once chilled, stir in the mango puree. Refrigerate in an airtight container overnight.

The next day, churn in an ice-cream machine according to the manufacturer’s instructions. Transfer to an airtight container; store in the freezer until firm enough to scoop.