One of my absolute favourite flavours of banana ice cream to make has to be chocolate. It is the perfect alternative to dairy chocolate ice cream for a dessert, but also adds an instant hit of magic to the day if you choose to make it for breakfast instead – chocolate for breakfast is the ultimate act of self-love, right? In this recipe I’ve added the cacao nibs and puffed quinoa to give the ice cream some extra texture, but you can leave them out if you just want the plain, creamy ice cream instead.
Serves 1 (or 2 as a small dessert)
1-2 pitted medjool dates
2 tbsp cacao powder
¼ tbsp lucuma powder (optional)
2 tbsp almond milk
1 tbsp cacao nibs (optional)
2 tbsp puffed quinoa (optional)
- The night before, peel, chop and freeze your bananas in a small container or freezer bag.
- When you’re ready to eat the dish the next day, place the bowl you will be serving the ice cream in into the freezer. This cools it down while you prepare your ice cream and will stop it melting as fast while you eat it.
- 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.
- Add the medjool date, cacao and lucuma powders and almond milk, then process again until they combine and form a smooth, creamy consistency.
- If using, add the cacao nibs and quinoa puffs and stir through the ice cream with a spoon.
- Transfer to the cooled bowl and shower in your favourite toppings – I like desiccated coconut, chopped nuts or fresh strawberries.