Banana Chocolate Ice Cream
Cut the bananas into 3 or 4 pieces (or cut them into coins if your blender or food processor is not very powerful), put them in an airtight container and freeze overnight. If your blender/food proc…
- Cook20 min
- Total20 min
- Serves2
- LevelEasy
Ingredients
- 4 very ripe frozen bananas
- 4 tbsp raw cacao powder
- 1 tbsp For the chocolate sauce:
- 1/2 tsp Maple syrup
- Toppings:
- Chopped raw almonds
- Cacao nibs
Method
- Cut the bananas into 3 or 4 pieces (or cut them into coins if your blender or food processor is not very powerful), put them in an airtight container and freeze overnight. If your blender/food processor can’t blend the frozen bananas, add some plant milk (coconut milk and nut milks are awesome to make ice cream) or some non frozen bananas (I’d use 3 frozen and 3 non frozen bananas).
- Blend the bananas until you have a super creamy banana ice cream. Be patient, keep blending!
- Add the cacao powder and blend again.
- When it’s ready, you can eat the ice cream immediately, but it will be quite soft. You can also transfer it to an airtight container and freeze for at least 1 hour or until solid. If it’s too hard, let stand at room temperature for at least 10 minutes or until it has the perfect consistency.
- To make the chocolate sauce just mix the two ingredients.
- Serve with your favorite toppings.
