Instant, homemade and healthy are words that don’t usually find themselves in the same sentence (or title!) but today’s Canarian recipe brings you just that: an super-easy, crazy-quick way to whip up a nutritious, sugar-free homemade chocolate ice cream.
The secret ingredient to this authentic and tasty dessert recipe by Canarian chef Afi is a local staple: bananas. The fruit at once gives you creamy texture and sweetness without sugar, so it’s no wonder that blending it with a little cocoa powder is all it takes to create a real treat. The result is not only fast and delicious, but suited to many different diets — this recipe is vegan, raw (if you use raw cocoa powder), gluten-free, sugar-free and dairy-free, too.
But first and foremost, it’s the perfect summer treat. Enjoy!
Instant Homemade Chocolate Ice Cream
Preparation time: 5 min (+ freeze bananas for 24 h)
What you’ll need:
– 2 ripe bananas, frozen
– 3 tbs. of cocoa powder
– a blender or food processor
Note: For this recipe to work, it’s essential to freeze the bananas for at least 24 hours before using them.
What to do:
1. Remove the frozen bananas from the freezer and peel them with a serrated kitchen knife, making sure to remove the bundles as well (those stringy bits underneath the skin). Peeling the bananas as you would normally isn’t possible when they’re properly frozen.
2. Cut the bananas into pieces and put it in a blender with cocoa powder.
3. Blend until smooth. Serve immediately!