12 August 2015

Chocolate Nicecream Recipe

We had a whole lot of bananas in the kitchen today and decided to try creating a chocolate version of our favourite nicecream recipe!

Chocolate Nicecream Recipe
Raw, Vegan, Gluten-Free, Nut-Free, Soy-Free, Refined Sugar-Free

6 - 8 bananas
3 tablespoons cocoa powder
2 tablespoons organic maple syrup


1. Slice the bananas.

2. Freeze them for about 8 hours, or overnight. How to freeze? Keep the banana slices in a ziplock bag, and then place the whole thing in an airtight container.

3. Once thoroughly frozen, pulse the bananas in a food processor.

It will go from banana chunks to a smooth, soft-serve texture in about 1 – 2 minutes.

4. Add in the cocoa powder and maple syrup.

5. Blend until everything’s well mixed. You can go ahead and dive in at this point. 

BUT, if you’re looking for a texture closer to ice cream, pour the contents into an airtight container and freeze for a couple more hours.

Cue first world problem: not being able to decide whether we love the chocolate or original version more! 

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