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.