Food

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

1. Blend all ingredients in blender until smooth.
2. Transfer to container and store in freezer until ready to serve.
3. For chocolate drizzle, whisk yacon syrup and cocoa powder together until well combined, then drizzle on top of ice cream.