Name: Banana Chocolate ‘Ice Cream’
Total time: 15 min
Ingredients: 3 ripe bananas; a handful of blanched hazelnuts (optional); 1 heaped tbsp almond butter; 1 tbsp almond milk; 2 tbsp cacao powder

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It’s no secret that ripe bananas are the perfect addition to desserts and snacks. As a banana ripens, the starches break down into sugars, making the banana taste sweeter. This form of fermentation through naturally occurring yeasts is also the reason why a banana has around 0.2% – 0.5% ABV, roughly the same amount of alcohol as an alcohol-free beer.

Substitutions

You can use any nut butter and milk for this. Personally, almond or hazelnut seems to work best with bananas, but using up leftover nut butter is another merry reason to make a batch.

serves 2

Ingredients

3 ripe bananas
a handful of blanched hazelnuts (optional)
1 heaped tbsp almond butter
1 tbsp almond milk
2 tbsp cacao powder

Method

Break the bananas into large pieces and freeze them overnight.

If you want to garnish the ice cream with the roasted hazelnuts, roast them for 15 minutes at 180°C, then roughly chop and keep aside in an airtight container (you can also do this the next day, of course).

The next day, add the frozen banana pieces to your food processor (I used my Ninja) and leave them to thaw for 5 minutes. Then add the almond butter, almond milk and cacao powder and blend, scraping down once or twice, until smooth and creamy. Serve immediately.

Banana Chocolate ‘Ice Cream’

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After a day of filming, this is usually the snack I sit down to. It’s so simple that I never considered turning it into a recipe, yet it is one of the most joyful things I make at home. In fact, I purposefully buy extra bananas just so I can gleefully watch them pass their prime. At this point, making the ice cream week after week becomes a selfless act of food preservation.

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Ingredients

3 ripe bananas
a handful of blanched hazelnuts optional
1 heaped tbsp almond butter
1 tbsp almond milk
2 tbsp cacao powder

Instructions

Break the bananas into large pieces and freeze them overnight.
If you want to garnish the ice cream with the roasted hazelnuts, roast them for 15 minutes at 180°C, then roughly chop and keep aside in an airtight container (you can also do this the next day, of course).
The next day, add the frozen banana pieces to your food processor (I used my Ninja) and leave them to thaw for 5 minutes. Then add the almond butter, almond milk and cacao powder and blend, scraping down once or twice, until smooth and creamy. Serve immediately.