This Banana Chai Ice Cream with Gingerbread Crumble got me the Runner-Up Award in Living Light’s 2014 Hot Raw Chef Contest. Thank you to everyone who voted for me! Enjoy your ice cream sundae ☺
Banana Chai Ice Cream with Gingerbread Crumble
SERVES: 2 people
EQUIPMENT: food processor, rubber spatula
INGREDIENTS:
Gingerbread Crumble
¼ cup cashews
¼ cup pitted and roughly chopped dates
¼ teaspoon gingerbread spice (or more to taste)
2 large pinches Himalayan crystal salt or sea salt
Banana Chai Ice Cream
4 large frozen bananas, peeled and roughly chopped
1 teaspoon chai spice
¼ teaspoon vanilla powder
1 large pinch Himalayan crystal salt or sea salt
DIRECTIONS:
Gingerbread Crumble
- Put the cashews into a small food processor fitted with an S-blade and process until coarsely ground.
- Add dates, gingerbread spice, and salt. Process again until well combined.
Banana Chai Ice Cream
- Put the frozen banana pieces in a food processor fitted with an S-blade. Process for about 20 seconds until the banana starts to turn into ice cream.
- Add chai spice, vanilla powder, and salt to the ice cream. Process again for another 20 seconds or longer until you reach the consistency of your choice.
- Scoop the Banana Chai Ice Cream into individual serving glasses using an ice cream scoop and sprinkle some Gingerbread Crumble on top.
JULIE’S TIPS & TRICKS:
- This Gingerbread Crumble will stay fresh for up to 2 weeks in a airtight container in the refrigerator.
- Replace the chai spice with 1 tablespoon pure vanilla extract to create Vanilla Banana Ice Cream. This makes a great base for Stracciatella Ice Cream (add 2 tablespoons cacao nibs), or Maple Pecan Ice Cream (add 1 tablespoon or more maple syrup and ¼ cup crushed pecans).
Now I would love to hear from you! What’s your all-time favorite ice cream sundae? Let me know by leaving a comment down below.
