Here’s something I make all the time at home and it’s two recipes being given to you in one post, so double the fun in the kitchen folks!
To start off I want to dedicate this post to my darling loving Dad, who celebrates his birthday on 16th sept. and is a huge icecream addict!!! He always keeps a few tubs of icecream in the freezer, and ofcourse chocolate is his favorite flavour. I do miss my parents so much and unfortunately due to covid, this year I cannot visit them in my home country. I really would love to serve a bowl of this delicious and allergy free icecream to my Dad.
So unlike the usual store bought stuff, my version is glutenfree, dairyfree and vegan too. All you need is ripe to overripe banana’s and you can make up all possible flavours. You need a bit of patience for this and a supremely efficient blender like Magic Bullet, Nutri Bullet or Vitamix.
Dark Chocolate Nana Ice-cream
Ingredients
3 medium sized Bananas
2 tbsp agave nectar/ maple syrup, Honey or 1 sachet Stevia (optional)
1/4 cup unsweetened almond milk (or dairy of your choice)
¼ cup unsweetened cocoa powder
2-3 tbsp 70% Dark chocolate shards
Toppings
1-2 tsp roasted chopped almonds
¼ cup melted dark chocolate
First you need to peel and cut each banana into half. Place these in a freezer bag and pop them into the freezer for a minimum of four hours, overnight is preferable, so it’s ready to use the next day.
Get the frozen banana’s out of the freezer, cut them into wedges and place them in a blender along with the cocoa powder, almond milk and agave nectar. Blend it all together well. If it’s too thick, you can add a splash or two of almond milk. The blending process takes a while as the bananas are rock hard and they need to get really smooth. Keep testing it to check on how smooth it is and finally add the dark chocolate shards and use a spatula to nicely mix it in. This goes in the freezer for 2 hours. After two hours open up, mix it again and let it set for the next 2-3 hours. I prefer a soft serve, so if you want a nice firm icecream, then it takes 4- 5 hours.
Scoop out the icecream into bowls and top it off with the melted dark chocolate and chopped almonds.
Peanut Butter Nana Ice-cream
Ingredients
3 medium sized Bananas
2 tbsp agave nectar/ maple syrup, Honey or 1 sachet Stevia (optional)
1/4 cup unsweetened almond milk (Soy Milk or dairy of your choice)
½ cup creamy peanut butter
Toppings
slices of ripe banana
1-2 tsp softened or melted peanut butter
1-2 tsp dark chocolate shards dark chocolate
Peel and cut each banana into half. Place these in a freezer bag and pop them into the freezer for a minimum of four hours, overnight is preferable, so it’s ready to use the next day.
Cut the frozen banana into wedges and place them in a blender along with the peanut butter, ½ quantity almond milk and agave nectar. Blend it all together well. Depending on the type of peanut butter you have, you can add the remaining almond milk. Some organic brands of peanut butter are very runny while other commercial brands are more firm. The blending process takes a while as the bananas are pretty hard and they need to get perfectly smooth. Keep testing it to check on how smooth it is and finally once it’s all well blended, this goes in the freezer for 2 hours. After two hours open up, mix it again and let it set for the next 2-3 hours. 2-3 hours is good for a soft serve, but it you need a firm icecream, then it takes 4- 5 hours.
Scoop out the icecream into bowls and top it off with the sliced bananas, melted peanut butter and a few sprinkles of dark chocolate.
Tip- You can try the same frozen banana’s as a base and make strawberry icecream or whichever flavor you prefer. The base ingredients are frozen banana’s, almond/ soy milk and sweetner of your choice.
