Thanks Vicki for having me on Honest Mum today. I’m Mel and I blog at Le Coin de Mel about food, adventures with my family, living with allergies and crafts.Is it just me who craves sweet, refreshing ice cream all year long?
The recipe I am sharing today is the quickest, easiest and healthiest way to make chocolate ice cream. It is moreish, tastes and feels very naughty but it is in fact free from refined sugar and contains no nasties at all.
It doesn’t even have chocolate or dairy in it, just unsweetened cacao powder.
My little ones love ice cream as a treat no matter the weather, but shop-bought ice cream costs an absolute fortune, and it tends to be full of sugar, additives and a whole range of ingredients I can’t even pronounce.
I had a revelation a couple of years ago when I was told you could just freeze ’way past their best’-looking bananas and blend them from frozen to make yummy ice cream.
Since then, I have been peeling, slicing and freezing overripe bananas in small freezer bags that have gone too ripe for my liking in small freezer bags. We use them for smoothies, ice cream or milkshakes.
With no further ado, here is the recipes for the quickest, healthiest chocolate ice cream you will ever find!
(makes 4 scoops)
- 2 1/2 sliced bananas (250g), frozen
- 3 tablespoons raw cocoa powder
- 1 tablespoon honey (maple syrup if vegan)
Method: Simply blend all ingredients together until thoroughly combined.
You can either eat the ice cream straight away as soft-serve ice cream or shape into scoops in small freezer-safe bowls and eat later.