It’s May and it is starting to warm up here in Arizona – just a few days ago we had our first 100 degree day. This is an ice cream type dessert without any dairy or processed sugar.
It is so pretty in a small wine glass like this one handed down to me by my grandmother. When serving treats find some pretty dishes that will lend itself well to portion control.
- 4-5 bananas, peeled and sliced that have been frozen
- 3-4 merjool dates, pitted
- 4-5 drops of English Toffee SweetLeaf Stevia
- Almond Milk - small amount
- Strawberry-Coconut Sauce
- 10 Fresh Strawberries
- 1/4 cup unsweetened coconut
- 1-2 Tbsp of pure maple syrup, if desired
- Prepare bananas - Peel and slice the bananas and place on a wax paper or saran wrap line cookie sheet and place in the freezer for several hours until frozen. They can then be used or placed in a Ziplock bag and placed in freezer until ready to use.
- Place the bananas, dates, and stevia in food processor. Depending on the size of the food processor - may need to work in batches. A Tbsp of almond milk at a time can be added if needed but be patient it takes a while for the bananas to break down. Store in container in freezer.
- Strawberry-Coconut Sauce
- Place fresh strawberries, coconut and syrup (if desired) in a food processor. Blend until smooth.
- To Serve
- Use a small wine or dessert glass, spoon the ice cream in and then top with the strawberry sauce.
