Chocolate Ice Cream Without Sugar
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 8 hrs 10 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 4 banana (s)
- 150 g cashew nuts
- Water for soaking
- 2 tablespoon cocoa powder
- 0.5 ½ vanilla pod (s), including the pulp
Print Recipe
Pin Recipe Instructions
- Note: This recipe requires a powerful kitchen mesh that can also puree frozen ingredients!
- Cut the bananas into approx. 1 cm thick slices and freeze them in a freezer bag, lying loosely next to each other, for at least 8 hours.
- Put the cashew nuts in a container and soak for approx. 2 hours covered with water. Now drain the kernels without adding the water to the blender and puree until smooth and creamy. Add a tablespoon of water if necessary.
- Then add the frozen bananas, the cocoa powder and the pulp of the vanilla pod and quickly puree to a cream and serve.
- If the cream becomes too soft, you can put it back in the freezer for 15 minutes.
- Tips:
- The chocolate ice cream can e.g., can be refined with the peel of half an orange, some cinnamon or some chilli. It is also very tasty if you add boiled cherries or 2 teaspoons of hazelnut or almond butter under the finished ice cream. If you like it sweeter, you can also puree 4 soft dates at the same time as the bananas.
- You can find more sweet recipes only with the sweetness of fruits on my profile page.
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