Quick and easy chocolate ice cream

Chocolate banana ice cream. Photo: Deb Durrant

Let’s face it, we don’t always have the patience to get the ice cream maker out and if we are short of time, there is nothing simpler than throwing some frozen bananas into a food processor.

But. Wait. A. Minute.

Try adding these other ingredients too. It still won’t take very long to whizz up and the remaining ingredients give a luscious richness to the ice cream and the espresso powder deepens the flavour of the bitter cacao.

If you don’t eat banana, you can try this with frozen avocado instead. You may need to add a dash of maple syrup and cut back on the plant milk so it isn’t too runny.

This makes enough for two.. or one and add some oat milk to what is left and whizz up for a huge chocolate milkshake that you can chill for later.

 Serve with summer berries. If you want to over egg the pudding, so to speak, top with a raw chocolate sauce for extra chocolaty decadence.

INGREDIENTS

2 bananas, frozen,
2 heaped tablespoons cacao powder, or good quality cocoa powder,
1 teaspoon expresso powder (optional),
2 tablespoons oat milk or coconut milk,
2 tablespoons cashew butter (or almond butter),
a dash of vanilla extract
and a pinch of fine sea salt.

METHOD

Slice the bananas into even sized pieces. Add to the blender with  the remaining ingredients.

Blitz until smooth.  Enjoy at once.