Recipe of the week

At Farmacy, my vegan and vegetarian restaurant in west London, we love making “nice cream” – a healthy alternative to ice cream, made with frozen bananas, says Camilla Fayed

Chocolate and almond “nice cream”

Serves 6-8 prep time: 15 mins, plus 4-5 hours freezing for the fudge: 50g coconut flour 3 tbsps cocoa powder 6 tbsps maple syrup ¾ tsp vanilla extract pinch of salt for the ice cream: 6 peeled, sliced and frozen bananas (you can use fresh, but these take longer to set) 75g smooth almond butter 3 tbsps maple syrup 1 tsp vanilla extract

• This fabulous “nice cream” has a creamy edge and chocolate fudge chunks in the middle. There are no grains in the recipe and no flour, and it is sweetened with natural sugars, meaning that all the ingredients support good health. This is a nice cream your body won’t mind you eating. • Put all the fudge ingredients into a small food processor and blend until

well combined. The mixture should resemble dry brownie pieces. Turn into a bowl and break up the mixture into chunks or finer pieces if desired. • Put all the ice cream ingredients into a blender and whizz at a high speed until completely smooth. Transfer the mixture into a freezerproof container. Add the fudge pieces, folding them in with a spoon until they are evenly distributed. Freeze for 4-5 hours until set.

Taken from Farmacy Kitchen Cookbook by Camilla Fayed, published by Aster at £25. To buy from The Week Bookshop for £19.99, call 020-3176 3835 or visit theweek.co.uk/bookshop.