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–+ servings

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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Total Time15 minutes
Servings2

Ingredients  

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

Instructions 

  1. Break the bananas into large pieces and freeze them overnight.
  2. 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).
  3. 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.