I first made this “ice cream” years ago for children I used to babysit. It is simply frozen bananas blended to a creamy iced treat. When I began working as a chef, I used to use this recipe (and it is barely that) or a cashew ice cream to garnish vegan or dairy-free desserts.
Despite the humble ingredients, the finished product is very rich and one scoop is more than satisfying.
Chocolate Banana Ice Cream
- 2 large bananas, sliced and frozen
- 1-2 tablespoons cacao
- 1 tb tahini or nut butter of your choice – optional
- vanilla, cinnamon, chilli – optional and to your taste
Simply throw everything into a blender or processor and blend until smooth and creamy. Serves 4.
*I try to keep 2 or 3 sliced, frozen bananas in a zip-lock bag in the freezer. They are then ready to add to smoothies or blend into ice cream. In the photo, I have sprinkled some nuts and coconut – quite unnecessary garnishes and my ineffective attempt to make brown food look slightly better.