This recipe is from Nureen Glaves a trained chef, nutritionist and the founder of Feed Me Good.

I am a passionate foodie and innovative chef who likes to experiment with different flavours and textures. This year I was diagnosed with a gluten and dairy intolerance and, instead of feeling sad about it, I came up with a delicious alternative ice cream base which can be combined with any ingredients to make dairy-free ice cream.

My favourite dairy-free ice cream is banana with coconut and mango syrup but you can add any number of things in their place. Try other fruit, nuts, chocolate, biscuit odds and ends – it’s a great way to use up bruised, brown bananas and other excess ingredients.

Ingredients (serves 2-10)

5-6 bruised bananas, frozen

1 can of coconut milk or any other milk or milk alternative

1 pack of frozen mango chunks or any fruit that needs eating up, i.e. apples, pears, squishy berries

3 tbsp agave syrup or honey

3 tbsp vanilla essence (optional)

100g desiccated coconut (optional)

2 limes (optional)

Method

  1. Remove the skins of the bananas. Place the bananas in a freezer bag and allow to freeze for four to six hours (for the best results freeze overnight).
  2. Next make the mango base. Put the frozen mango chunks into a blender along with the juice of two limes and two tbsp of agave syrup. Blitz together and set aside in a container, then place in the freezer for 10-15 minutes while you make the coconut ice cream.
  3. You can add any flavourings to the ice cream base so get creative. For a plain base use bruised bananas, any milk and vanilla essence. In a blender add the frozen bananas and coconut milk, 150g desiccated coconut, 1 tbsp agave syrup and 1 tbsp vanilla essence. Blitz together on a medium to high setting until you have a creamy and smooth consistency.
  4. Get a medium container and pour 1/3 of the coconut base then swirl 1/3 of the mango base on top. Repeat this process until you have six layers, alternating between coconut and mango. Now sprinkle the rest of the desiccated coconut on top. Place in the freezer for one hour.
  5. Now you are ready to serve. Enjoy!

 

The recipe is part of the Taste Not Waste collection from Hubbub, Pop Brixton and Museum of London.