James Moffat
This recipe and more delicious and gut-friendly recipes can be found in our book, The Good Gut Diet.
Ingredients
Method
1.Place banana slices on two large baking-paper-lined oven trays. Cover and freeze overnight or until firm.
2.Stir coconut milk, rosemary and honey in a small saucepan over low-medium heat; bring to a simmer. Simmer gently for 5 minutes. Remove pan from the heat; stand, covered, for at least 20 minutes. Remove rosemary sprigs; discard 1 sprig. Pick leaves from remaining sprig; reserve.
3.Blend banana in a high-powered blender until very finely chopped. Add ⅔ cup (160ml) of the coconut milk mixture and the reserved rosemary leaves. Blend until mixture forms a soft-serve ice-cream texture, scraping down the side, if required.
4.Spoon banana mixture into glasses or bowls; drizzle with remaining coconut milk mixture. Serve.
The texture of the nice-cream is best as soon as it is made, but it can be made and frozen up to 2 days ahead.
Note
