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.
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.