A quick diversion from Flatbread Mania, for frozen treats!
In yet another case of “ice cream” without an ice cream maker, I present to you: Chocolate Almond Soft Serve.
You may remember my discovery of the Coconut Banana “Soft Serve” that changed my life, or at least my dessert-related snacking. Well, I thought I needed a chocolate variation — and this may be my new favourite. Even though it still uses the frozen banana as its base, it doesn’t taste banana-y, or near as banana-y as the Coconut Banana version.
Chocolate Almond “Soft-Serve” Ice Cream
Recipe adapted from Gena’s Banana Soft Serve (at Choosing Raw).
- 1 frozen banana, broken into thirds
- 1 heaping Tbsp. cocoa powder
- 2 tsp. cashew almond butter (any nut butter would work)
- up to 1/4 c. milk (skim, rice, soy, almond, etc.)
Place frozen banana, cocoa powder, and nut butter in a food processor with a dash of milk. Blitz until the banana turns to soft-serve ice-cream texture (about 15-30 seconds). You will probably need to add the extra skim milk if the banana still appears ‘chunky’. Eat quickly, because it will melt quickly!
And in interesting developments… I just read a similar recipe in a Jamie magazine, where he blended the frozen fruit, then popped it back in the freezer in a freezer-safe dish, so it could be a more solid consistency for serving to company — closer to real ice cream, gelato, or sorbet. I’m thinking I need to try this with ginger and something fruity…
YUMM!!!! so perfect for a sunny day like today….(in waterloo at least!)
I have yet to try this. Have read so much. have to at least try it before it gets too cold 🙂