The sun is shining, the runners are out, and the ice cream vans are going crazy. Nothing beats a delicious, cold ice cream on a hot summer’s day, but what’s even better than a 99 flake? Guilt-free, gluten-free, dairy-free nice cream of course. Super simple to make and cheaper than flashing your last £3 at Mr Whippy, this stuff is a serious must-make this season.
Based on a recipe by Madeleine Shaw for her Neapolitan nice cream, I decided to stick to the chocolate variety seeing as I am a complete and utter chocoholic. This recipe uses frozen bananas as the key ingredient, with almond milk to help create an ice cream consistency. For this flavour, raw cacao is required, but you can literally use anything that you like! From cherries to strawberries, vanilla to mint, the world is your oyster. Or your ice cream…
1 frozen banana cut in half
1tbsp raw cacao powder
100ml almond milk
1tbsp desiccated coconut
1/2 tbsp cacao nibs
Using a food processor, blend the frozen banana, almond milk and raw cacao until they form an ice cream like consistency. The less almond milk you use, the thicker and creamier the ice cream will be. Spoon the mixture into a jar (I use my Kilner Preserve Jar) and store in the freezer whilst you prepare your toppings. Remove the stones from the cherries (easier said than done, i know) and take the nice cream back out of the freezer. Sprinkle the desiccated coconut and cacao nibs onto the top of the jar, and place the cherries in the centre. I said it was easy right?