Chocolate Banana Ice-cream
Vegetarian. Vegan. Gluten Free. Dairy Free.
Chocolate banana ice-cream has saved me from the depths of sugar cravings many times over. The thick, creamy consistency begs to be topped with chopped nuts, maple syrup, caramelised buckwheat and dark chocolate making it an amazing dessert 🙂INGREDIENTS:
2x Frozen Bananas
1 tbsp of Cacao Powder
2 tsp of Lucuma Powder
1 cup of Water
1 drizzle of Vanilla Essence
1 tbsp of Rice Bran Syrup
Chopped nuts, drizzle of maple syrup, caramelised buckwheat & dark chocolate.
Or a Handful of frozen berries
Place all ingredients in your blender and give it a good whiz.
I use a Vitamix and therefore when it starts to get difficult to blend I use the tamper to press the frozen banana down into the blades and keep the mixture moving. If you are unable to do this in your blender, add a more liquid so that the ingredients can combine. Top with frozen berries or the decedent toppings suggested about for a wickedly delicious dessert.
Lucuma is a peruvian fruit that has a creamy caramel-ish flavour, it comes in a powdered form and is a good source of antioxidants, healthy carbohydrates, vitamins and minerals so its a great ingredient to add into your smoothies and desserts for a little extra boost of goodness and nutrients.
What is this rice bran syrup business? I don’t have any, can I use anything else?
In the words of Sarah Wilson “Rice malt syrup is made from fermented cooked rice. It’s a blend of complex carbohydrates, maltose and glucose. We rate it because it’s fructose-free and it’s slow releasing, so it doesn’t dump on the liver quite as fast as pure glucose”
Personally I used it because it adds sweetness to sweet treats without adding processed nutrient lacking sugar, its cheaper than maple syrup and its vegan friendly. However if you don’t have any in your pantry and your whipping up this recipe you can use honey, maple syrup or coconut sugar, no biggie!
Do the banana’s have to be frozen?
They don’t HAVE to be frozen but frozen banana’s are what give this recipe its thick, creamy texture. I buy bananas in bulk, let them get spotty and slightly brown then peel them and put them all in the freezer. It means I always have bananas on hand for smoothies and banana ice-cream. Some fruit shops will sell big boxes of banana’s for super cheap when they get too ripe to sell, so suss out your local fruit shop and see if you can strike up a deal!!