Guilt-less Desserts & Treats for your Family
Yes, today’s photos were brought to you by 1987 (the year not the band in case anyone else is as old and daggy as I am). My model (aka 5yo H) is wearing his favourite beach shirt, retro styled Ninja Turtle sun glasses and I have even used neon ice cream moulds. What would truly make this a time warp would be Rick Astley’s ‘Never Gonna Give You Up’ playing in the background while we ran under the sprinkler. I’ll keep that in mind for next time (’cause it sounds awesome!!!).
It’s summer and it’s hot in Australia. I know for many of you reading this it will seem ridiculous that I’m complaining about sweaty thighs and heat stroke when out your window you can see ice and snow and have to rug up in 12 layers just to get the mail. Here it’s soo hot that your thongs stick to the road (the shoe thong… I don’t want to think about why the other kind would be stuck to melted road tar!), your make-up slowly melts down your face until your eye shadow becomes a new lipstick colour and the best place to be is directly under the fan. It is also a good excuse to eat lots of ice-cream!
I remember once on MasterChef Matt Preston, in a cooking class, presented the group of aspiring chefs with a bowl of icecream and asked them to guess the ingredients. Of course they went through the culinary alphabet of fancy foods but they were all wrong. A smug Preston informed them that the only ingredient was frozen Banana, blended until smooth and then served. Since then #NanaIcecream has become a simple, healthy and dairy free alternative to store bought icecreams, and it seems there are just as many flavours too (search the #nanaicecream on Instagram and you’ll see what I mean).
Today I am sharing with you my families recipe for Healthy Chocolate Icecream. It is my favourite of the #nanaicecreams and it’s so simple to make. I always have a stock pile of sliced bananas in the freezer (2 bananas per sealed bag) and I buy up big whenever they’re on special. You never know when you are going to want some Healthy Chocolate Icecream… and why can’t you with the simple, healthy list of ingredients? Bananas are full of potassium too, which is good for muscles so I often eat this after a long run or work out.
The beauty of this recipe is the simplicity. You can make instant icecream with frozen bananas or if using fresh bananas the mixture can be poured into moulds or a container and frozen for later. You can add some mint leaves or peppermint essence for a Choc-mint flavour, stir through some choc chips or frozen berries, or top with caramel, chocolate or raspberry sauce. I was even lucky enough to find Gluten Free and Dairy Free ice cream cones in my local supermarket but normally we would eat our icecream from a bowl (or truth be told some mornings straight from the blender!). If you have never tried making icecream from a Banana you don’t know what you are missing out on. The guilt free pleasure of eating a bowl of icecream in your underwear on a hot summers day should be experienced by everyone (but please remember when instagramming your #nanaicecream photo no one needs to see you in your jocks – just the icecream will be fine!).
- 2 medium sized, ripe Bananas (sliced and frozen or fresh) - see notes
- 2-3 Tablespoons Cocoa
- 1 Tablespoon Coconut Cream (other creams/milks can be substituted)
- 1 teaspoon Vanilla Extract
- 1-3 teaspoons Maple Syrup/Honey (I find the Bananas are sweet enough without it)
- Place all the ingredients in a blender and process until no banana lumps remain.
- Check the flavour and add additional cocoa or sweetener as required.
- If using frozen bananas serve immediately in bowls or cones (if the icecream is a bit soft for a cone put in a bowl and freeze for 30 minutes before serving).
- If using fresh Bananas pour the mixture into the icy pole moulds or sealable container and freeze for 12-24 hours (or until desired frozenness is reached)
- Bananas: If making instant icecream use bananas that have been sliced, placed in a ziplock bag and frozen for 24 hours. If making icecream to pour into a mould use fresh bananas and freeze for 12-24 hours.