This chocolate ice-cream is packed with ingredients your gut is going to love. Potassium, magnesium, and fibre rich bananas are great for the digestive system. Ensure the bananas are fully frozen before you make this dessert, as the creaminess of the blitzed frozen banana is the secret to this ice-cream. Also, to keep the gut happy, ensure the yogurt you’re using has declared it includes ‘live active cultures’. The added cacao is full of antioxidants and gives a delicious chocolate hit.
Enjoy!
Nessa x
Chocolate Banana Ice Cream with a Pecan Crunch
Ingredients
- 3 ripe bananas, (approx. 275g)
- 175g natural ‘live’ yogurt
- 2tbsp maple syrup
- 1 tbsp cacao powder
Topping
- 50g pecans
- 1 tbsp honey
Method
1. Peel and slice the bananas. Place in a freezer-proof container and pop in the freezer for at least 6 hours, or preferably overnight.
2. Once the bananas are fully frozen, add them with the yogurt, cacao powder and maple into a blender or food processor and blitz until smooth.
3. Pour into a freezer-proof dish and place in the freezer for about two hours.
4. In the meantime, make the pecan crunch. Place a frying pan over a medium heat. Add the pecans and dry fry for about two minutes, tossing regularly. Once the pecans start to brown a little, drizzle over the honey. Stir to combine. Take from the heat, and carefully transfer the sticky pecans to a plate to set. Once completely cooled, break the pecan crunch into pieces.
5. Scoop the chocolate banana ice-cream into bowls, scatter over some pecan crunch and serve.
