Strawberry ice-cream – tummy friendly and low FODMAP
I’ve had a bit of an ice cream obsession lately. It’s just been so much fun experimenting with flavours and ingredients so I just kept going. Tasting ice cream is not so bad either and especially when it’s summer and the weather is great.
My children are great at tasting my cooking and their opinion is generally very honest, a bit too honest sometimes perhaps. I know children’s taste buds are not quite the same as adults but I think their taste speaks for many in general, especially when it comes to ice creams. This strawberry ice-cream is a favourite of theirs and with their stamp of approval, I feel it’s good enough to share with you.
I’ve made ice-cream using bananas before and I guess I thought they were ok but not great. I really wanted it to taste great because it’s so healthy, but something was missing and I just could’t put my finger on it…..until recently. It wasn’t until I added macadamia nuts that it finally all came together and I managed to get that lovely creamy consistency and flavour that I believe an ice-cream should have.
I personally don’t like using over ripe bananas as I think the ice cream just taste of… overripe bananas then. The bananas needs to be ripe but note overripe to get the right flavour. Also, you’ll want to use ‘fresh’ macadamia nuts when you make ice cream. If you have macadamia nuts (like I once had) that have been in your cupboard for some time, they have a tendency of taking on this strange flavour that will be transferred to your ice-cream. It totally ruined one batch for me 🙁 So keep to fresh nuts 🙂
You can enjoy the ice-cream straight away if you want it to have this lovely soft ice consistency or you can freeze it for later. This recipe makes 4 portions and you need to stick to one portion at the time if you have a sensitive tummy.
I found some really delicious gluten and lactose free ice-cream cones in Sweden when I was back at Easter and brought them with me back to Dubai. You can of course have this ice-cream on it’s own if you can’t find any gluten and lactose free ice-creams cones where you live.
- 300g frozen strawberries
- 1/2 cup (1 dl) macadamia nuts
- 1 ripe banana
- 1-2 tbsp maple syrup (optional)
INSTRUCTIONSAdd all the ingredients to a blender/food processor and blend until you get a soft ice-cream consistency. Add a little bit of hot water if you need to make the consistency a little bit softer. Eat immediately if you want a soft ice consistency ice-cream or freeze and scoop out on hot summer days.