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Instant Banana Ice Cream
Well, nearly instant. Excess or overripe bananas just need a few hours in the freezer before you can blitz them with a creamy dollop of nut butter, a dash of cocoa powder and a splash of milk (dairy-free works like a dream) to make the perfect sweet scoop for a sunny day.
1 comment
Ingredients
- 4 bananas
- 2 tbsp cashew or almond butter
- A splash of oat milk
- Raspberries & grated dark chocolate, to serve
Prep: 10 mins + freezing | Cook: nil
Method
1. Peel and slice thef bananas. Pop them into a freezer-proof tub or bag and freeze for at least 5 hrs over overnight.
2. To make the ice cream, tip the frozen bananas into a food processor. Add the nut butter. Pulse till the mixture is nearly combined. Trickle in a little oat milk till the mix is really smooth and creamy. Take care not to blitz for too long as the ice cream will melt.
3. Scoop the banana ice cream into a bowl or cone and serve straight away. It's delicious topped with some grated dark chocolate and a few fresh raspberries.
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Coco
This is becoming our favourite lockdown treat! A truly fantastic recipe, we love it and it's so easy to make - thank you so much Sorrel and the rest of the fabulous A&C team