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naturalnomad's Chocolate Banana Ice Cream
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"I eat this for breakfast all the time – yep, ice cream for breakfast. When it’s free from dairy, refined sugar, and is made from just fruit, there really is no reason why you can’t! Depending on the strength of your blender or food processor you can add no liquid at all for a more solid ice cream, or you
could even pop the ready-to-serve ice cream back in the freezer for five minutes before eating if soft-serve isn’t your thing. However you like to eat yours, you can guarantee that any day involving ice cream can only be a good day!" - naturalnomad
Serves: Serves 1 as a breakfast bowl, or 2 as a small desert
2 tbsp cacao powder
1-2 pitted medjool dates (optional)
2 tbsp almond/oat/rice/soya milk
Toppings: try fresh berries, desiccated coconut or granola
1. The night before, peel your bananas, break them into small chunks and freeze them in a plastic tub or bag overnight (or for at least 8 hours).
2. When you’re ready to eat the dish, place the bowl(s) you will be serving the ice cream in into the freezer. The cold bowl will stop the contents from melting as fast.
3. Add the bananas to a strong blender or food processor and blitz them until they resemble a crumb-like mixture that is just starting to form a smoother texture.
4. At this stage, add the medjool date(s) if using them, as well as the cacao powder and chosen milk. Process the mixture again until the ingredients combine to form a smooth, creamy consistency.
5. Transfer the ice cream to the cooled bowl and shower in your favourite toppings before serving.
While all Waitrose recipes are tested extensively, we do not test any of the community recipes, so cannot verify the results or answer queries concerning them.
This recipe was first published in January 2016.
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