Ice cold banana bresilienne

Here’s one you’ll want for every summer morning (or evening), or before every sporty event. And the great is, it’s so easy to food prep this. All you need to do is have some very ripe bananas in the freezer and some bresilienne nuts prepared.

Bresilienne nuts

They are a childhood memory, these crunchy little things you’ll have on ice cream. And they are easy peasy to make.

INGREDIENTS

100 gr mixed nuts of preference (we usually go for an almond, hazelnut & cashuw mix)

2 tbsp of agave or maple sirup

PREPARATION

Put the nuts on some baking paper or paper tray in the air fryer for 15 minutes on 180C. Shuffle midway. If they’re not golden brown (the Lanzarote tourist kind of color), give them some more time.

Transfer to a bowl and add the agave or maple sirup. If you’re a real sweet tooth, here’s where you will add more sirup. Mix well and let cool down.

Transfer to a power blender and let it chop into small pieces on high speed. Don’t let it chop more than 15 seconds, because it will heat up and ruin the so much preferred crunchiness of your nuts.

Store in a container for some weeks or eat all at once on your banana ice cream.

Banana whip ice cream

You will never buy banana ice cream again. I promise.

INGREDIENTS

One big very ripe banana (about 150 gr) per person

4 dates per person

PREPERATION

Freeze the banana for at least 24 hours.

Put in into a power blender 30 minutes before you’ll devour your ice cream. Add the dates.

After 30 minutes, blend at high speed for 15 - 20 seconds.

Serve with the bresilienne nuts and repeat after me: you want more? cool, bananas!