This nice cream has the most delicious creamy consistency and is perfect to enjoy on a hot summer day – or any day!
I used almond milk, but coconut milk, rice milk, oat milk or cow’s milk can easily be used, too.
Tips for a creamy consistency:
The trick to achieving the creamy and thick consistency is to add only very little liquid, because otherwise it becomes too thin and more smoothie-like. It also requires patience to blend the frozen bananas. This needs to be done slowly so the bananas can be blended properly with no lumps.
I use this blender from Wilfa, which is really good and can blend everything! The blender can be purchased here (*advertising link). I also use this (*advertising link) food processor. I’ve had it for years and it’s really good.
Banana nice-cream with chocolate
Ingredients
Banana nice-cream with chocolateInstructions
Banana nice-cream with chocolate
Peel the bananas and cut them into large pieces. Put them in a freezer bag and freeze them for at least 6 hours.
Take out the bananas about 10 minutes before making the nice cream. Put the milk or water in the bottom of the blender/food processor and add the bananas and vanilla powder. Blend at a low speed a few times, scraping around the edge with a dough scraper so it all blends well together. Add the cocoa and peanut butter. When the consistency starts to thicken and cream, turn up the speed a bit. Blend until you achieve a thick and creamy consistency.
Divide the nice cream immediately between 2-3 bowls and garnish with fresh blackberries, desiccated coconut and chopped dark chocolate. Enjoy!
Please write a comment