Let’s get real for a sec. Ever since January, I’ve been eating dessert every single day. I had the best excuse in the world—I was writing my cookbook and developing all the miniature desserts for you! But, um, it’s not a lifestyle. It’s a habit.
True life: I’ve been sugar detoxing. Oh my god. Have you ever done this? I’ve been plagued with bitchiness, headaches, and fierce cravings for very specific candy: those orange slices coated in sugar, lemon jolly ranchers (they make an entire bag of them now!), and pretty much any type of candy imported from Asia. Oh, and YELLOW GUMMY BEARS ONLY. The red and green gummy bears can go to hell. See what I mean? Sugar makes you crazy happy, and without it, just plain crazy.
So, while we’re waiting for the withdrawals to subside, we’re doing sugar-free / naturally-sweetened desserts all week! Are you ready? Do you have your Medjools handy? Kidding (kind of).
First, we’re starting with ice cream. Just because we’re not slurping sugar, doesn’t mean we can’t have a creamy frozen treat! I know I’m the last person in the world to share this recipe for raw banana ice cream, but just in case you haven’t heard of the magic that is frozen bananas in a food processor, I’m here to increase the quality of your life.
Slice and freeze 4 bananas. Puree in a food processor with a splash of coconut cream. Don’t stop until it’s creamy and fluffy…like real ice cream.
You’re most likely going to eat this right out of the food processor (mind the blade!) because you can’t believe that you just made ice cream out of fruit. But, if you have the patience to scoop and top with chocolate sauce and pistachios, you’ll fall in love all over again. You will have visions of eating healthy for the rest of your life, because all you truly need in life is this guilt-free ice cream. Suddenly, a 5k doesn’t sound so bad. A 90-minute hot yoga class sounds like a great way to spend an afternoon. This banana ice cream is a slippery slope. Don’t let it control your mind.