2 overripe peeled bananas
2 tablespoons of cocoa powder
2 to 4 teaspoons of plant-based milk
Freeze overnight the two bananas. I froze mine whole, but you can slice them up in advance, too.
Chop the frozen bananas into thin slices or small chunks, and add to a food processor with 2 tablespoons of cocoa powder and 2 to 4 teaspoons of plant-based milk (it takes me 4 to get the right consistency.) Pulse in your processor (stopping and scraping down the sides a few times) until creamy.
This does have a faint banana taste to it, but that works nicely with the chocolate flavor. To me it’s so much like ice cream I can’t tell the difference.
2 comments:
That looks good! I might have to give it a try :)
I don't do lactose anymore though I'm not diabetic. But I've started using Fairlife milk. It's lactose free and at least 50% less sugar than regular milk is. And Bryers makes lactose free ice cream so I can indulge a tiny bit anyway. I don't eat much sweet though.
It is really delicious -- but much more filling than regular ice cream, I find.
I buy Fairlife for Katherine, as she's lactose intolerant. I'm back on fat-free milk for the calcium, but it's not doing my stomach any favors.
Post a Comment