Almond Icing (Marzipan)
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12 ripe bananas, sliced and frozen (frozen is a must! Don’t skip this step)
10 dates, pitted and sliced into quarters
300ml milk of your choice (full cream dairy produces the creamiest result, but plant-based alternatives also work)
1 tsp ground green cardamom
In a blender, add your milk, bananas, dates and cardamom. Blend on a high speed until everything is combined and the mixture is thick and creamy.
Pour the mixture into a container with a lid. Close the lid and freeze the ice cream for at least 24 hours before enjoying it.