Well hi there! I hope your having as good a weekend as I am! Oh wait, your can't possibly be because unlike myself you haven't been enjoying this summery delight!
It's Choc-Mint Nice Cream y'all!
Now I have posted about banana ice cream (a.k.a 'nice cream') before (check it out!) but this time I decided to mix it up a bit and add one of my sister's all time flavour combos to the equation. The result, the perfect treat to munch through on this glorious spring day.
FYI I decided to top mine with a drizzle of raw chocolate sauce (simple mix of cacao, melted coconut oil and maple syrup) and some crumbed chocolate 'biscuits' (process some walnuts, dates, oats, cacao and maple syrup then shape into flat disks and bake or dehydrate until just crisp on the outside).
But now, on to the star of the show....
Choc Mint Nice Cream
4 small bananas
Dash of milk (almond, dairy, soy, whatever!)
3 tsp Stevia (or your preferred sweetener)
2 tsp vanilla
Small bunch of mint, roughly torn up
3 tbsp cacao
Start by slicing your bananas and placing them in a single layer in a zip lock bag. Freeze overnight or at least until fully frozen.
Pop your frozen banana slices into a food processor with a small splash of your chosen milk and blend until it looks like soft serve. add the sweetener and vanilla and process again to combine.
Split your banana mix in half and stick one half back into the food processor with the mint. Process the other half of the blended banana with the cacao until totally combined.
Voila! If necessary you can stick your two mixes into plastic containers and freeze until they firm up to your liking or just alternate dollops of your nice cream into a hip-tastic mason jar and enjoy on the spot!
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