Vegan banana-choco ice cream with hazelnut slivers
Servings: 4 portions
Equipment
- 1 Food processor
Ingredients
- 4 small frozen bananas
- 30 ml (30 g) 100 % natural cashew butter (almond, peanut or soy, depending on preferences and/or allergies)
- 30 g dark chocolate (70 % and +), melted
- 2-3 tablespoon toasted hazelnuts, coarsely chopped
Instructions
- Place frozen bananas in food processor and blend until well reduced.
- Add the melted chocolate, cachou butter and hazelnuts.
- Pulse again until smooth, scraping down sides as necessary.
- Add the chopped hazelnuts at the very end, and pulse once or twice to integrate them without over-crushing.
- Serve immediately for a creamy texture, or freeze for 30 minutes for a firmer version.
Notes
Tip: For an extra touch of indulgence, sprinkle with cocoa powder or dark chocolate shavings just before serving.