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 Dairy Free Cocoa-Banana Ice Cream 
The following is one in an ongoing series of columns entitled Fabulous Functional Foods by . View all columns in series
The following recipe addresses the special diet considerations for: anti-cancer; dairy free; glutenfree; vegan; vegetarian; cardiovascular; low-fat.

Serves 3-4.
Only halfway between sorbet and ice cream with real cream but all the way tasty. This ice cream contains no dairy products and is very low fat for a dessert. Also contains no refined carbohydrates. Will keep for several weeks in the freezer. Remember to thaw for about 20 minutes before serving.

  • 2 12.3 oz (350 gr) packages silken tofu
  • 6 very ripe bananas, peeled
  • 6 tbs honey
  • 3 tbs coldpressed canola oil
  • 3 tbs pure cocoa powder
  • 1 tsp pure vanilla powder

Cooking Instructions
1) Combine all the ingredients and whizz in a food processor until smooth and creamy.
2) Transfer the contents of the food processor to a cold proof dish and place in freezer. Take out and stir thoroughly every half-hour until the ice cream is firm. Even better, process the unfrozen ice cream in an electric ice cream maker.

Note: Measurements are provided in both U.S. and European/metric units.
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 About The Author
Oscar Umahro Cadogan started working with food after suffering from serious GI dysbiosis and delayed allergic reactions to numerous foods for several years. At the brink of getting full-blown inflammatory bowel......moreOscar Cadogan
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