Baking Hermann
Recipes

Banana Chocolate ‘Ice Cream’

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.

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’

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.
No ratings yet
Total Time 15 minutes
Course Dessert
Servings 2

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.
Tried this recipe?Add a comment below.

Latest Recipes

0 Comments

Submit a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Recent Recipes

Kecap Manis (Indonesian Sweet Soy Sauce)

Kecap Manis (Indonesian Sweet Soy Sauce)

What is Kecap Manis? Kecap Manis, or Indonesian sweet soy sauce, is a staple condiment in Southeast Asian cooking, especially in traditional Indonesian cuisine. Its thick, molasses-like texture and rich, caramel sweetness set it apart from regular soy sauce, which is...

Bean Tempe Orek (Indonesian Stir-Fried Tempeh with Beans)

Bean Tempe Orek (Indonesian Stir-Fried Tempeh with Beans)

You might know tempeh as a key ingredient in modern vegan cooking, but have you ever wondered how it is traditionally eaten? Indonesian Bean Tempe Orek is the perfect example. What is Bean Tempe Orek? Bean Tempe Orek is a delicious and satisfying Indonesian dish that...

Pasta e Ceci (Italian Pasta and Chickpea Stew)

Pasta e Ceci (Italian Pasta and Chickpea Stew)

What is Pasta e Ceci? Pasta e Ceci is a traditional Italian dish that epitomizes the cucina povera philosophy—the art of transforming simple, common ingredients into something far greater than the sum of its parts. This ancient Italian massa (thick soup) combines...

2 Ingredient Chocolate Mousse (Quick & Easy Hack)

2 Ingredient Chocolate Mousse (Quick & Easy Hack)

If you ever added a small amount of water to melted chocolate, you’ll have witnessed the unfortunate transformation from a luxurious texture to a stiff paste. The chocolate seized. But did you know that with the right balance of water and technique, this same reaction...

Cavallucci (Tuscan Christmas Cookies)

Cavallucci (Tuscan Christmas Cookies)

What is Cavallucci? Cavallucci are festive Tuscan Christmas cookies with a rich history and a distinctive flavor. Originating in Siena, these cookies, whose name means "little horses," are thought to have been a staple for travelers on horseback, prized for their...

Dal Tadka (Indian Restaurant-Style Dal)

Dal Tadka (Indian Restaurant-Style Dal)

What is Dal Tadka? Dal Tadka is a hearty and flavorful Indian lentil dish made with yellow lentils, typically toor dal (split pigeon peas - a lentil despite its misleading name) or moong dal (split, peeled mung beans) that are cooked until soft and creamy. What sets...