Bringing back another oldie nice cream recipe today — this raw kiwi, maca, and cinnamon banana ice cream. And as I’m doing so I just realized that while I personally use maca plenty, I haven’t a single recipe with it on the blog — how strange! Likewise, pairing cinnamon and kiwi is always a treat, yet no cinnamon kiwi recipe on the blog to date either! I’m feeling full of contradictions here today ?…
… So about to remedy it with this simple ice cream treat. I love the addition of kiwi to nice cream — it ads a nice touch of tartness and lightens things up. The cinnamon is warming and cozy, and the maca adds a nice nutritional kick. Maca is something I tend to always pair with chocolate, so felt adventurous when I first tried it in a recipe like this and it turned out delicious.
P.S. If you don’t have a power blender, make this in a food processor. If you blend the fresh fruit first (kiwi) the bananas will blend easier too. If you add a splash of non-dairy milk you’ll end up with a smooth and creamy nice cream bowl… But if you want a firm nice cream, keep all the fruit frozen, add no liquid, and use that blender tamper to help you along.
A creamy banana ice cream balanced with the refreshing tartness of fresh kiwi. Naturally dairy-free and refined sugar-free.
- 3 frozen bananas
- 2 fresh kiwi, peeled and quartered (+ a few extra slices for garnish)
- 1 tsp maca powder
- ½ tsp cinnamon
- optional: 1 tsp maple syrup if you’re not a fan of the kiwi tartness
- Blend all ingredients into an ice cream consistency in a power blender. Enjoy!