This dairy-free dessert will delight even the most sensitive of stomachs.
By Peggy Kotsopoulos
4 very ripe frozen bananas
1 ripe Bartlett pear, peeled and cored
1/2 tsp fresh ginger, grated
1/2 tsp cinnamon
seeds from one vanilla-bean pod or 1/2 tsp pure vanilla extract
2 tbsp yacon syrup (available at health-food stores)
2 tsp cocoa powder
- Blend all ingredients in blender until smooth.
- Transfer to container and store in freezer until ready to serve.
- For chocolate drizzle, whisk yacon syrup and cocoa powder together until well combined, then drizzle on top of ice cream.