On returning home from my travels, I didn't have much time to settle in. A major deadline loomed in just four days, necessitating an all-work-weekend. After lots of eating out I needed plain, home-cooked food and even resisted any replenishment of the Lindt stocks.A chocolate version of the blended banana icecream was a consolatory alternative. It only distracted me from my work for a few minutes at a time, the banana provided a nourishing base, and the cocoa was nice reward for all that reading and writing. I made it a few times and experimented with the proportions - 1 tablespoon of cocoa allows the banana flavour to equal the chocolate, while 2 tablespoons just about drowns it out.
Choc-banana icecream
1 frozen banana
1-2 tablespoons cocoa
1/2 - 1 tablespoon agave nectar (or another sweetener you like)
Add all the ingredients to a food processor and blend until smooth and creamy. You may wish to start with the smaller quantities of cocoa and agave, then taste and adjust to your preference.
That's ALL you need?! This may sound like a ridiculous question but could I sub the sweetener for just sugar? Because that sounds too easy!
ReplyDeletei made the exact same thing the other nite. soooo good (i was originally going to make a chocolate sauce for it but couldn't remember what i had done to make the sauce before so just threw the cocoa and agave nectar in the food processor with already processing bananas).
ReplyDeleteHi Vee - I'm sure you could just use sugar. The only issue might be a grainy texture, so castor or icing sugar would probably work best. :-)
ReplyDeleteHow funny, Shawna! It's a great last minute bung-it-all together dessert, isn't it?
omg, that looks so good... I really have to start trying to make ice creams, the ones you post always sound great.
ReplyDeleteThanks Anna! This one's easier than most - a good start. :-)
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