So the trouble with having a sore throat is the medicine.  Gallons of icecream.  That’s not necessarily a problem except that, with 6 weeks to go, it’s wreaking havoc with Operation Beach Body.

But then… lightbulb moment – I remembered about this little gem.  Icecream but not as you know it.  It’s bananas.  No really, bananas.  And that’s it.

I went kinda tropical but you can go pure banana, or add in a generous scoop of peanut butter, or try a swirl of honey or really anything you fancy.

You know what?  If you did a taste test you’d know which was the imposter but this is also the absolute best way to eat bananas and bananas are very, very good for you.

Skinny banana chococonut icecream
(serves 6)

8 ripe bananas
1 cup toasted coconut
1/2 cup good quality cocoa powder

Directions

Peel and chop the bananas and pop them in a sealed tub in the freezer for around 2-3 hours.

Scoop the frozen banana pieces into a food processor and blend.  You’ll prob need to stop and scrape quite a few times but persevere because eventually you’ll get iced banana grit followed by rich creamy banana smoosh.  Add your cocoa and blend, then remove the blades and stir in the toasted coconut.

Place the mixture into a loaf pan or icecream tin (who has one of those really?) because I think the metal cools better and helps the icecream to freeze.

You’ll have to leave it alone now for at least 3 hours.  Ideally 5.  Or maybe the next day.

When you’re ready simply scoop that guilt free deliciousness into cones or cups and enjoy.  Feel smug.  Post photos to all your social media channels and tell everyone you’re just enjoying one of your 5 a day – really.