Banana and Chocolate Ice Cream | #littlekitchen

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Vegan Banana and Chocolate Ice Cream

I'm a firm believer that being healthy doesn't mean that you can't enjoy food and still eat lots of lovely yummy things, being healthy is simply about making good choices and finding better alternatives to those unhealthy foods we all crave every now and again. I used to eat so much rubbish but now I've sorted my diet out, I don't crave those unhealthy foods anymore, because I know I can have a delicious sweet treat which is also nutritional and healthy, like this banana and chocolate ice cream, which I am so excited to share with you because well, it's delicious, but it's also part of a wonderful campaign to try and encourage children to eat better and get involved in cooking. And I know it's definitely not the season for ice cream, but y'know, ice cream is always a good idea.

I was recently asked by the lovely people at Wren Kitchens to create a recipe for their new 'Little Kitchen' e-book, which is all about getting children engaged in the food they are eating, under the theme 'Superhero Swaps' - swapping an ingredient in a popular kids meal for a healthy alternative. I really wanted to create something that was easy, that tasted yummy and contained a hidden fruit or vegetable, because getting kids to eat their five a day can be difficult. This ice cream is so simple to make and isn't too different from regular ice cream so they might not even notice (but even if they do it's so yummy they won't mind). 

You will need to freeze some ripe bananas in advance to make this (a perfect use for those poor brown bananas that were heading towards the bin!) - just take the skin off and chop them into chunks, pop into a freezer bag and leave them for at least a day before making the ice cream. I also use cacao powder in this recipe, which you can get from a health food shop and I have seen it in Tesco before, because it's better for you as it is less processed but you can also use cocoa powder, you'll just need to use slightly more as cacao has a much stronger taste. 

Vegan Banana and Chocolate Ice Cream


You will need (serves 2):
2 frozen bananas 
2 teaspoons cacao powder (or 3 teaspoons cocoa powder)
1/4 cup unsweetened almond milk
2 Medjool dates 
toppings of your choice - I used chopped hazelnuts and flaked almonds 

Method: 
- Pit the dates and then soak them in a small bowl of hot water for five minutes. 
- Pop everything into a blender and blend until nice and smooth - this will take a few minutes, depending on how strong your blender is. 
- Split into two small bowls and put back into the freezer for about an hour. You can leave this step out if you want to eat the ice cream straight away but it won't be as firm. 
- Top with your favourite yummy treats! You can use date syrup as a sauce, chopped nuts or granola for a little crunch or banana slices or berries for some extra goodness.

The e-book featuring this recipe (and lots of other healthy yummy recipes) is now available for download on the Wren Kitchens website!

Vegan Banana and Chocolate Ice Cream

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