Choc-adamia Banana Ice Cream
Prep time:
Cook time:
Total time:
Serves: 1 tub
This summer in Brisbane (here in Australia) is especially hot and I am craving cooling foods, constantly. Are you?
One thing that I especially miss eating since I went plant-based is ice cream! I remember many trips to the beach when I was younger and walking through the streets of Europe with an ice cream in hand. Reminders of this delicious treat were always followed by fun memories!
As the heat ripens my banana supply at an exponential rate I am needing to rescue them for various recipes; freezing bananas is a great way to prolong their nourishing benefits.
Enter ice cream!
This recipe isn't as creamy as the store-brought varieties. It sets hard, and with any fruit based ice creams (or sorbets) can be a little icy! Remember to leave your ice cream out to defrost for approximately 20 minutes before serving so you can get a creamier, softer texture. I'm a little impatient in this waiting process, so I don't mind the icy taste!
One thing that I especially miss eating since I went plant-based is ice cream! I remember many trips to the beach when I was younger and walking through the streets of Europe with an ice cream in hand. Reminders of this delicious treat were always followed by fun memories!
As the heat ripens my banana supply at an exponential rate I am needing to rescue them for various recipes; freezing bananas is a great way to prolong their nourishing benefits.
Enter ice cream!
This recipe isn't as creamy as the store-brought varieties. It sets hard, and with any fruit based ice creams (or sorbets) can be a little icy! Remember to leave your ice cream out to defrost for approximately 20 minutes before serving so you can get a creamier, softer texture. I'm a little impatient in this waiting process, so I don't mind the icy taste!
Ingredients
- 4-5 frozen bananas (cut in 2 cm chunks)
- 100 g macadamia nuts
- 40 g raw chocolate
- 100 g rice malt syrup
- 100 g organic coconut cream (full fat)
- a dash vanilla extract
Instructions
- Using ripe bananas, cut into 2 cm chunks and place on a lined baking tray and freeze for 4 hours. If you are not a fan of a strong banana flavour, I would recommend using bananas just before they start to spot. However, if you are like me and love it, the riper the better! Remember riper bananas will result in a darker colouration in your final product.
- Using a Thermomix or a high-speed blender, blitz macadamia nuts and raw chocolate until a chunky texture is formed. (Thermomix – Speed 5, 8-10 seconds depending on the desired texture). Transfer to a freezable container (sealable) and set aside.
- When bananas have frozen, remove from the freezer.
- Place frozen bananas, syrup, vanilla extract and coconut cream in the Thermomix bowl or blender. Blitz until smooth and creamy. (Thermomix – Speed 9, 30 seconds). Note: If you are using a blender be sure to use your temper to push the banana down in to the blades.
- Pour wet mixture over the nut/chocolate mix. Using a spoon fold nut/chocolate mixture ensuring to concentrate on the bottom of the container so that the nut/chocolate mixture is evenly folded through.
- Seal container and freeze for 4 hours to set.
- You will need to remove from the freezer for about 20 minutes to soften prior to eating, as the mixture will be quite firm and icy. Enjoy as desired.
