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Sugar-free, saturated-fat-free, dairy-free blackcurrant & banana ice-cream recipe.

Blackcurrant Ice-Cream with linseed (dairy-free, sugar-free and no saturated fat)

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Prep Time 5 minutes
Total Time 5 minutes
Servings: 2 helpings
Course: Breakfast, Dessert, Snack
Cuisine: Anti-inflammatory, Breakfast, Dairy-free, Digestion-friendly, Gluten free, Healthy, Linseed oil, low carb, Low GI, Omega-3, OMS Diet, Paleo, Raw, Saturated-fat free, Vegan, Vegetarian
Ingredients Method Notes

Ingredients
  

  • 2 Bananas Frozen
  • 1/2 cup Blackcurrants, Blueberries or other berries Frozen
  • 30 ml Flax Farm cold-pressed linseed oil
  • 4 dessertspoons Flax Farm ground linseed Bronze or gold.
  • A few drops vanilla extract Optional.
  • 30 - 40 drops Stevia Equivalent sweetening power of approx 3 tbs suagr

Method
 

  1. If your fruit is fresh, peel bananas, remove stalks and tails from berries and pop them into the freezer for a couple of hours to freeze completely.
  2. Put frozen fruit and the rest of the ingredients into a food processor and blend until smooth. If you prefer just blend until nearly smooth but retains a few small chunks of banana and berries, the added texture makes it look gorgeous and makes it even more delicious.
  3. Serve immediately. You can put it back in the freezer but if refrozen it is best to put it in the fridge for about 20 minutes to come round to the correct texture.
  4. Enjoy.

Notes

Easy variations

If you prefer other fruit to blackcurrants, try strawberries, raspberries or blueberries, all are equally delicious. Even a couple of tablespoons of cocoa or cacao makes a simple, gorgeous chocolate ice cream.