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Chocolate Nice Cream
2 tbsp cocoa or cacao 1 cup coconut cream ½ cup maple syrup or runny honey 250g dark chocolate, chopped 4 ripe bananas, peeled
© Annabel Langbein Media
Place cocoa in a medium pot and mix in a little coconut cream, stirring to dissolve cocoa. Add remaining coconut cream and the maple syrup or honey and heat over a medium heat until almost boiling. Remove from heat, add chocolate, leave to melt then stir until smooth.
Transfer to a food processor, add bananas and whizz until creamy and very smooth.
Transfer to a freezer-proof, 4-cup capacity container, cover and freeze until solid (about 4 hours). If freezing for more than 12 hours remove from the freezer about 10-15 minutes before serving and pop in the fridge to soften. Keeps in the freezer for 4-6 weeks.
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