With North America deep in the Dog Days of Summer, here’s a creamy, flavorful and guilt-free dessert dish designed by Dr. Crystal Schmidt. It’s just what we need to chill out on a hot summer day!
- 1 medium banana
- 3 Tbs dark sugar (brown, coconut palm, sucanat)
- 2 tsp orange zest
- 1 Earl Grey tea bag
- 2 oz. dark chocolate bar (optional)
- In a blender combine the Sol Sunflower Beverage, banana, dark sugar, orange zest, and the entire contents of the tea bag. Blend for about ten seconds, or until well-combined.
- Very finely chop the chocolate into small shavings and add it with the creamy mixture into your ice cream maker and process for 15-20 minutes or until chilled. Serve immediately.
Alternately, if you do not have an ice cream maker, line a loaf pan with plastic wrap, pour in the mixture and freeze.
Once frozen, remove from the pan and plastic wrap, place in a blender or food processor and whirl until creamy!