Three years late, I have finally jumped on the vegan nice cream bandwagon. A little tired of sorbet, and craving a cheap alternative to the luxury of Booja-Booja, I dug out the frozen bananas I’d squirrelled away in the freezer. Blending them in my food processor with two tablespoons of cocoa powder yielded a gloriously luxuriant dessert, anchored down by the sweetness of the banana (frozen when brown) and transformed by the cocoa.
Most delightfully, this ice cream is healthy: there is no added sugar, chemicals, stabilisers or other nasties. I’d quite happily whip this up as a satisfying dessert, snack, or breakfast.
To jazz this simple recipe up, try adding:
- frozen berries, such as raspberries, strawberries, cherries
- mango chunks
- dark chocolate chunks
- crumbled Oreos
- peanut butter
- flavourings or extracts, such as vanilla, peppermint, caramel…