Recipe from the book,
Plants For You by Diana Goldman (Somerset Publishing)
Cocoa-Nana Ice Cream
SERVES 2
Ingredients
- 2 very ripe bananas, peeled, sliced into 1-inch pieces, and frozen
- 2 tablespoons cocoa powder
- 1 teaspoon vanilla extract
- 1 tablespoon peanut butter or almond butter
- Pinch of sea salt
- ¼ cup unsweetened plant-based milk of your choice
- Sliced banana, berries, cacao nibs, dairy free chocolate chips, chopped dates, and/ or chopped nuts (optional, for serving)
To serve
- Add the bananas, cocoa powder, vanilla, nut butter, and salt to a food processor. Pulse until the bananas have begun to break down into smaller pieces.
- Pour in the milk and continue processing until the mixture is creamy and smooth, stopping to scrape down the sides if necessary.
- Serve immediately with optional toppings, if desired.
OM tip
As bananas ripen, their peels become increasingly covered in brown spots, while the bananas themselves soften and deepen in flavour and sweetness. This is the perfect time to use them for banana bread or to peel, slice, and store them in an airtight container in the freezer for future use. They’re also wonderful blended into smoothies!
Recipe from the book, Plants For You by Diana Goldman (Somerset Publishing)
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