The sun has been shinning in London – it’s probably the best Summer I’ve experienced since moving to the UK back in 2000. I mention this because it certainly has been keeping me away from the kitchen and the blog – Ooops!
My friend Gouramani (Thanks Gouri!) told me about this recipe a while back – it’s so simple and so amazing! On Sunday it was #nationalicecreamday so I thought I’d finally make some Ice Cream.
I LOVE hot chocolate sauce and Ice Cream so I made a vegan version of (hot melting) Nutella to go with it. Yum!
If you can’t find hazelnut butter you can process some hazelnuts until smooth. Or if you prefer peanuts just melt the chocolate with the milk and maple syrup and when ready to serve top with some chopped peanuts.
Banana Ice Cream with Hazelnut Chocolate sauce
|Prep time||5 minutes|
|Cook time||5 minutes|
|Total time||10 minutes|
|Dietary||Diabetic, Gluten Free, Vegan, Vegetarian|
- 2 Ripe bananas (chopped and frozen)
- 1 cup Banana soy yogurt (or plain will do too)
- 30g Dark chocolate
- 2 tablespoons Hazelnut butter
- 1/4 cup Non-dairy milk
- 2 tablespoons Maple syrup (or brown sugar)
|Banana Ice Cream|
|Using a food processor blend the chopped frozen bananas and the yogurt until smooth. You might need to stop the mixer a couple of times to scrap chunks from the sides of the bowl. You can serve straightaway or if you prefer the ice cream a bit more solid just put it in the freezer for another half an hour or so.|
|Hazelnut Chocolate Sauce|
|Put the chocolate, hazelnut butter and milk into a small, heavy-based pan over a low heat. Heat, stirring occasionally, until all ingredients have melted into a smooth paste. |
|Stir in the maple syrup and keep warm until ready to serve.|