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.
The recipes on this blog truly reflect how I like to cook and eat at home. Simple, one pan creations that don’t require half the day in the kitchen or leave you with a pile of pots to wash when you would rather be sitting on the lounge with a glass of wine cup of tea.
This is in such contrast to my years working as a chef. In a commercial kitchen, you spend hours preparing individual components for dishes, stacking the resulting dirty trays and pots in the sink for the kitchen hand to wash. So while I have NOT brought that workload into my home kitchen, there are certainly some chef habits that just make my life easier. So each week I write our menu, shopping and prep lists and spend some time organising my mise en place.
At home, my mise equates to having a few things in the fridge that will help bulk out leftovers or turn a tin of tuna into a lovely lunch. Each Sunday night I try to make a loaf of buckwheat zucchini bread, a robust salad and a lovely sauce or puree to get me through the week.
Here I share the simple salad I made this week. Caramelised cauliflower dressed with the easiest satay sauce. Make double the amount of satay sauce and keep some in the fridge. Toss it through rice noodles with some chicken or tofu and mushrooms or use it as a dipping sauce for sweet potato chips.
1/3 c coconut cream
1/4 c peanut butter (or a mix of any nut or seed butter)
1 tb soy sauce
1 tb rice malt syrup or honey
1/2 lemon, juice of (or the juice of a lime)
3 garlic cloves, roasted and crushed to a paste*
Heat the coconut cream and whisk in the remaining ingredients. Adjust the salt, sweetness and acidity to your liking and maybe add some chilli if that suits you. *I roast the unpeeled garlic cloves with the cauliflower.
Roast cauliflower satay salad
1 cauliflower, sliced or broken into florets
1 carrot, grated
1/4 spanish onion, finely sliced
1/4 bunch coriander, chopped
satay sauce from above recipe
OPTIONAL: toasted coconut, almonds or crushed peanuts, bean sprouts, chickpeas.
While the cauliflower is cooling, mix the remaining ingredients in a bowl. Add the cauliflower and toss well.