Tag Archives: almonds

No Churn LCHF Ice cream

Salted almond butter and banana no churn ice cream

 almond butter banana no churn no cook ice cream

I’ve been wanting to make home-made ice cream for ages now, but most recipes require a key utensil, an ice cream maker.

Since I don’t have an ice cream maker, and not really looking forward to eating ice cream with a knife and fork (have you seen a brick of ice cream before?), it never seemed a likely culinary endeavour.

Even the so-called no churn recipes involved some weird ingredient which didn’t really fit in with our new LCHF (low carb, high fat) lifestyle.

Most recently however I stumbled upon a few recipes for no churn paleo friendly ice cream. These recipes sometimes have no more than two or three ingredients,  which seemed simple enough.

The key ingredient turns out to be frozen banana. Yep, no eggs, no cooking, no condensed milk or extra sugar just banana. Now true LCHF followers would shy away from bananas for their high natural sugar content, but it is ice cream we’re talking about here…

So I combined a few of these recipes and experimented with flavours to bring you salted almond and banana no churn no cook ice cream.

Ingredients
5 frozen bananas
2 tablespoons almond or other nut butter
1/2 teaspoon salt
50g dark chocolate, chopped (optional)
1 cup cream (optional)
1 hand full of almonds, crushed (optional)

Method
Chop the frozen bananas in a food processor till it starts to resemble a crumble.
Add the almond butter and the salt.
Continue to process the ice cream until creamy and smooth.
At this point I added the optional chopped chocolate, crushed almond and a cup of cream to give it an even creamier, chocolattey, nutty texture. Almost like a tin roof ice cream you get from Woolworths.
You may go so far as to swirl in a tablespoon of honey, but this defies the low sugar idea. Just make sure nobody is watching ;-)

That’s it. Scoop it in a freezable container and freeze it for at least 3 hours (that’s how long we could last waiting for it).

Best banana almond ice cream I ever tasted.

Roasted butternut, feta and baby spinach salad

Baby Spinach and Roast Butternut Salad
We often buy butternut (or as the Americans would say, butternut squash) in bulk on special and then run out of ideas on what to do with it because, let’s face it, there are only so many ways you can cook a butternut before getting sick of it. This recipe, however, has changed my outlook on butternut for good – it is the yummiest salad I have eaten in a very long time, and I’d even venture to say it was more delicious than similar salads I’ve eaten at restaurants. This recipe is adapted from Gina’s skinny recipes.

Ingredients

  • 1 large butternut, peeled and diced
  • 2 1/2 Tbsp olive oil
  • 2 Tbsp golden syrup / honey
  • salt and freshly ground pepper
  • 1 1/2 Tbsp apple cider vinegar / white balsamic vinegar
  • 1/2 Tbsp minced baby green onion
  • 2 tsp Dijon mustard
  • salt and fresh black pepper
  • 2 cups baby spinach, washed and spun dry
  • 1/4 cup raw chopped almonds
  • 12 fresh cherries, quartered and pitted
  • 1/4 cup crumbled feta

Method

  1. Preheat the oven to 200C.
  2. In a large bowl, toss the butternut with 1 tablespoon of olive oil, 1 tablespoon syrup, salt to taste and fresh ground pepper.
  3. Place on a baking sheet and roast in the centre of the oven for 20 – 25 minutes or until tender, turning half way.
  4. Remove from the oven and let it cool to room temperature.
  5. Meanwhile combine the vinegar, onion, 1 tablespoon syrup, mustard, oil, pinch of salt and black pepper to make the vinaigrette.
  6. Toast the almonds in a pan on medium heat, being careful not to burn them
  7. Divide the spinach on 4 plates and top each salad with the roasted butternut, cherries, crumbled feta cheese and the toasted almonds.
  8. Drizzle the vinaigrette over each salad and serve immediately.

Note
This salad can be served as a main meal, as we did, or a side salad alongside a main.