Chocolate and cherry vegan 'nice cream'
Serves 4 | prep 15 mins | total time
Chocolate and cherry vegan 'nice cream'
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Serves 4 | prep 15 mins | total time
Way back in 2013, Gwyneth Paltrow shared a recipe in her cookbook It’s All Good for blitzing up bananas with almond milk to make a healthier ‘ice cream’. Here's a new take on it - 'nice cream'
Rate
Nutritional information (per serving)
Calories
156Kcal
Fat
2gr
Saturates
1gr
Carbs
30gr
Sugars
27gr
Fibre
3gr
Protein
3gr
Salt
0gr
Ingredients
- 4 ripe bananas, about 600g unpeeled, 400g peeled
- 1 x 400g tin cherries, drained (or use 225g frozen)
- juice of ½ lemon
- 1 tbsp caster sugar
- 1 tsp vanilla extract
- 2 tbsp cocoa powder
Step by step
Get ahead
Freeze the bananas at least a day ahead, and up to 1 month before
- The day before, or at least several hours ahead, peel and slice the bananas. Spread onto a lined baking tray, cover and freeze until solid.
- Put the cherries in a pan with the lemon juice, sugar, vanilla and 1 tablespoon water. Bring to a simmer and cook gently for 2-3 minutes.
- Mix 3 tablespoons of the hot cooking liquid with the cocoa in a small bowl. Set aside and let the cherries cool in any remaining juice.
- When ready, drain, then halve or quarter the cherries. Tip the frozen bananas into a food processor with the cocoa paste and whiz until smooth, like a soft-serve ice cream. Stir in the cherries and serve straightway. Leftovers can be frozen for up to 1 month.
