Banana ‘Icecream’ with raw chocolate and almonds
With the hot weather about to hit Adelaide again in the next few days we thought you would appreciate this recipe for healthy ‘icecreams’ that the kids (and adults) will love!
- Icecream/iceblock mold and sticks (ours came from Wheel and Barrow)
- Food processor or blender
- Small saucepan
- Heatproof bowl
- Piping bag
- Freezer paper (eg Glad Freezer go-between)
- 5 large ripe bananas
- ½ teaspoon vanilla essence
- ½ cup coconut oil
- 2 teaspoons raw cacao powder
- 2 teaspoons pure maple syrup (or other sweetener)
- 1 tablespoon chopped almonds
Chop the bananas into pieces and freeze them for several hours or overnight*. Place the frozen banana pieces and the vanilla essence in the food processor or blender and process until smooth. Fill the icecream molds with the banana and vanilla mix, insert sticks and place in freezer until solid.
Please the coconut oil in a small heatproof bowl over a small saucepan of simmering water and stir until melted. Add the cacao powder and maple syrup and stir until combined. Leave side to cool slightly.
Remove icecreams from freezer and unmold, placing them on a tray lined with freezer paper. Place back in freezer for a few minutes to ensure they don’t start to melt.
Place coconut oil and cacao mixture in piping bag. Remove icecreams from freezer and pipe lines across the icecreams, sprinkling with chopped almonds as you go. Place the icecreams back in the freezer as soon as you have finished and leave them there for at least half an hour.
Icecreams can be stored in the freezer wrapped in freezer paper (if they last that long!)
*If you are short on time you can omit this step and just put the bananas straight into the food processor without freezing. The pre-freezing then processing breaks up the ice crystals and makes a smoother finished product.
If you have left over bananas from time to time you can chop them up and keep them in a container in the freezer, so you will have them ready to go for this recipe