Vegan Chocolate Ice Cream

4 Serves
50 min

Now here’s a life changing discovery: Vegan. Chocolate. Ice. Cream.


I have to admit, I was somewhat skeptical how this would measure up against sugary, diary ice cream. But I can attest that it’s absolutely delicious. However, there’s one very important step to my recipe. Freezing the bananas at THE optimum time is crucial.


You need to freeze them just before they start to ripen. The magic timing you are after is when they go from chalky to creamy… And definitely before you spot any spots! As that’s when they become sweeter, due to the starch breaking down into sugar. (But the spottier the better when baking Banana Bread!) By freezing them at this ‘pivotal’ moment, it allows the rich chocolatey flavour to take centre stage, rather than competing with the banana flavour.

Recipe details

  • 4  Serves
  • Prep time: 5 Minutes Cook time: 45 Minutes Total time: 50 min
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Ingredients


  • 5 frozen bananas
  • 5 heaped tsp cocoa powder

Instructions


Remove the bananas from the freezer for 30 minutes, then pop them into a blender/food processor, along with the cocoa powder. Whip for 3-5 minutes until well combined and velvety.
Pop the ice cream into a container and refreeze for another 30-45 minutes to achieve the perfect scoop!
Finish with your choice of topping - cherries, strawberries or a sprinkle of nuts.
Claire | Eat Beautiful on a Budget
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