Cacao and banana 'ice-cream'
4 hr 25 min
4 medium, ripe, coarsely chopped
2 tbs, (see tip)
3 tsp, kernels, finely chopped
- Place banana in an airtight container and freeze for at least 4 hours or overnight.
- Place frozen banana and cacao powder in a food processor. Process, scraping down sides of bowl occasionally, until thick and creamy.
- Serve immediately sprinkled with pistachios.
You could use either cacao or cocoa powder in this recipe. Cacao is made from raw cacao beans, while cocoa is made from roasted cacao. Both may contain other ingredients that are not vegan. Always check labels to make sure. Suitable to freeze. Place ice ‘cream’ in an airtight container and freeze for up to 2 months.