Vegan banana ice cream that’s chocolatey, rich, and can be on the table in under 5 minutes. Seriously.
3 bananas, sliced and frozen (for at least 3 hours)
3 tbsp cacao or cocoa powder
2 tbsp peanut butter (optional)
1 tbsp maple syrup
⅛ tsp salt
60g dark chocolate, very finely chopped
Start by placing the bananas into a food processor, and blend for 1-2 minutes, until broken down. Add the cocoa/cacao, peanut butter, maple syrup and salt and process until completely smooth.
Add the finely chopped chocolate and mix for another 30 seconds, until it’s fully incorporated. Either eat it immediately or transfer it to a tupperware and store it in the freezer.
Notes: You might feel the urge to add a little milk, but it will get there on its own. Just scrape down the sides and continue mixing until you reach the desired consistency. Adding milk might make it move along in the processor, but it will melt much faster while you eat it.
You can store the ice cream for a couple of weeks, but it really does taste best the day it’s made. We like to keep a couple frozen bananas in our freezer at all times for when ice cream craving strikes, we can whip it up in 4 minutes.