We value your privacy
We use cookies to help give you the best experience on our site and to allow us and third parties to customise the marketing content you see across websites and social media. For more information see our
Chocolate and cherry vegan 'nice cream'
Serves: 4
Prep time: 15 minsTotal time: 
Recipe photography by Ant Duncan
Chocolate and cherry vegan 'nice cream'
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'
Serves: 4
Prep time: 15 minsTotal time:
See more recipes
Nutritional information (per serving)
Calories
156Kcal
Fat
2gr
Saturates
1gr
Carbs
30gr
Sugars
27gr
Fibre
3gr
Protein
3gr
Salt
0gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
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.