Summary

Ingredients

For the cream: (banana cream)

• 2 banana (s), frozen and cut into pieces
• 70 ml milk (e.g. almond milk)
• 0.25 teaspoon ¼ vanilla pod (s), ground
• 2 teaspoons agave syrup, or as desired

For the cream: (raspberry coconut cream)

• 2 banana (s), frozen and cut into pieces
• 50 g raspberries, frozen
• 3 tablespoon coconut milk, chilled, (store the can in the fridge beforehand)
• 2 teaspoons agave syrup

For the cream: (Chocolate-Banana-Nice-Cream)

• 2 banana (s), frozen and cut into pieces
• 70 ml almond milk (almond drink)
• 1 tablespoon cocoa powder
• 2 teaspoons agave syrup, to taste

For the topping:

• Chocolate sprinkles
• Cocoa, (nips)
• Grains, (puffed), e.g. quinoa
• Desiccated coconut
• Nuts, chopped

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Instructions

1. Cut the bananas into pieces and let them freeze in the freezer bag for at least 3 hours or overnight. For preparation, let the frozen banana slices thaw for about 5 minutes in advance.
2. Put all ingredients in a powerful blender and puree to a smooth, creamy mass.
3. Garnish with the toppings
4. Note: This works less well with a hand blender because it is not as powerful as a stand mixer. When using a hand blender, the frozen fruits must be thawed longer so that they can be pureed well.