Even Better Cauliflower Ice Cream w/ Walnuts & Manuka Honey

Loved my original Cauliflower and Honey Ice Cream recipe? Here’s an even creamier version that’s made in the food processor, and it’s all thanks to the addition of soaked walnuts that give the cauliflower ice cream the smooth, velvetiness you’ve been missing with the previous version.

You won’t find the words ice cream, low calorie, low fat, and healthy in the same sentence often. Then again, you don’t really find recipes calling for bananas, cauliflowers and honey, do you? That’s what I love about cooking; sometimes, you can just go bananas and end up with something great!

Here are all the reasons why I love this cauliflower & honey icecream

• no churn, made in the food processor or a high-power blender
• only 5 ingredients
• failproof
• Nutty, sweet, immune-boosting and absolutely delicious!

Ingredients used to make this version of creamy cauliflower icecream

_{**I’ve linked some of these ingredients to amazon.com to give you an idea of what they are, but you should also be able to find them in your local grocery store (usually, the natural & organic food section). They are also affiliate links, which means that I earn a commission as an Amazon Associate if you decide to purchase the items. The price will be the same for you, link or no link 🙂}

• Bananas – best when ripe. The sweetest ones are yellow with brown spots.
• Cauliflower – you can use fresh, but I recommend that you use either frozen cauliflower florets or cauliflower rice. Frozen cauliflower rice is what I prefer, though, it’s so much easier to blend something that’s already chopped for you.
• Walnuts – Soaked for 4-6 hours in room temperature water, or in boiling water for 1 hour. This is an optional ingredient but the ice cream will be so much flavorful with them in it.
• Manuka Honey – While you can use any honey (or other liquid sweeteners such as maple, agave or brown rice syrup), I used Manuka honey because of its rich, stand-out flavor. I love that the flavor of manuka honey is so strong that it makes it hard to tell whether there’s cauliflower in this ice cream at all. This can be a good thing if you’re feeding picky eaters 🙂
  • Manuka honey is also a terrific healthy food known to naturally boost immunity. The downside to this is that this honey tends to be really pricey, especially if you’re buying one with a higher MGO (Methylglyoxal) content known for its antibacterial potency.

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How to Make

Recipe Variations and Optional Add Ins for Ice cream:

• Texture – Add some nuts, dried fruits or just fold in some chocolate chips to the ice cream just before freezing. Chopped walnuts work perfectly here.
• Add a tsp of cinnamon to boost up the warm fall flavors!
• If you want to lower calories you can also sub 2 Tbsp of the honey with a sugar-free substitute.

What are some ways you can eat this cauliflower & banana ice cream?

• In a bowl or cup, drizzled with more manuka honey, maple syrup, caramel or chocolate syrup
• Scooped into a waffle or sugar cone

How to Store this Ice Cream

• This cauliflower ice cream is best eaten within 1-2 days. The longer it is left frozen the harder it’d be to scoop. For best icecream consistency, take the container out of the freezer and let sit out at room temperature for 10 mins. If it’s in a microwaveable container, you can also microwave it for 15 seconds until softened.

Final Tips

• Use ripened bananas for the best results!
• While a food processor will give you the best consistency for the icecream, you can also use a high-powered blender (such as Vitamix) that comes with a tamper. Use the tamper to push the ingredients into the blades of the blender to ensure the best results. 

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