I grew up eating berry mousse on a regular (summer) basis. For those of you not familiar with the concept, it’s berries mixed with an equal amount of sugar and some egg white. It tastes absolutely delicious, but just imagine how much sugar goes into that 1 to 1 proportion! It’s insane. This recipe is nothing like that. Because there’s zero sugar. No dairy, no eggs, no gluten etc. And not only does it taste just as good, but it’s also ICE CREAM. And being ice cream is one of the best things one can be.
I’ve tried making banana-based ice cream before, and it’s a treat. Mix in some cacao powder and you’ve got chocolate ice cream. Throw in walnuts and – you got it! – walnut ice cream. But this raspberry version is my absolute favorite. Bananas are naturally sweet, so there’s no need to add anything else. Raspberries are just a little sour, which makes the combination easy on the taste buds. Oops, I just gave away all of the ingredients…
- 1 ripe banana
- 2 handfuls raspberry
- Cut the banana in slices. Wash the raspberries and remove greens. Freeze fruit for 3-4 hours.
- Add the frozen banana in a food processor and mix until it becomes creamy, scraping off the walls as necessary.
- Add the raspberries and continue mixing until the fruits blend together perfectly and have a soft serve consistency.
- Serve immediately.
- This recipe makes 2 small portions. Use the same proportions to make more ice cream at once, depending on the size of your food processor.