Creamy Vegan Banana, Pb & Chocolate Ice-cream
When I first heard about this frozen dessert I was more than a little dubious – how in the heck can banana make ice-cream?! Like I said. Dubious. In my pre-vegan days I considered myself an ice-cream connoisseur and truth be told it was the one thing I genuinely missed at the very beginning of my journey. The lack of good substitutes didn’t really help either. In case you weren’t aware the dairy free frozen dessert section in most British supermarkets is not even worth talking about – apart from Swedish Glace there’s not much in the way of authentic tasting ‘ice-cream’, so I have to rely on myself to satiate those urges.
You could say then that this humble little recipe is a bit of a lifesaver for me. I’ve made it in so many variations – adding fruit, desiccated coconut, flavourings, and all with great success. The banana flavour is not terribly strong so even if you’re not a fan of the fruit you can still enjoy it. Texture wise it’s very similar to that glorious soft serve ice-cream you used to enjoy by the seaside (I’m sure you can enjoy it in city centre’s too but I always associate with small coastal towns).
Anyway, it’s a cinch to make, tastes delightful and best of all you can even have it for breakfast – at least that’s what I did when I enjoyed this peanut butter and chocolate version on Sunday. I can’t think of a better way to start the day, can you?
3 frozen bananas chopped into pieces (chop it prior to freezing!)
1 tbsp agave or other sweetener
1 heaped tsp smooth peanut butter
1/2 small bar of dark chocolate finely chopped or grated
blueberries and strawberries to serve
Place the frozen banana in a hand blender and blitz until smooth – it will go through several stages before becoming creamy so just keep blending until it happens, scraping down the sides with a spatula now and then.
Add the agave and peanut butter and blend together before stirring through the chocolate.
Place a handful of blueberries and chopped strawberries in the bottom of a glass. Spoon over the ‘ice-cream’, top with a few more berries, a little more grated chocolate and serve.