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Wednesday, March 17, 2010

March 12-13. 2010: Choc-banana icecream

On returning home from my travels, I didn't have much time to settle in. A major deadline loomed in just four days, necessitating an all-work-weekend. After lots of eating out I needed plain, home-cooked food and even resisted any replenishment of the Lindt stocks.

A chocolate version of the blended banana icecream was a consolatory alternative. It only distracted me from my work for a few minutes at a time, the banana provided a nourishing base, and the cocoa was nice reward for all that reading and writing. I made it a few times and experimented with the proportions - 1 tablespoon of cocoa allows the banana flavour to equal the chocolate, while 2 tablespoons just about drowns it out.


Choc-banana icecream

1 frozen banana
1-2 tablespoons cocoa
1/2 - 1 tablespoon agave nectar (or another sweetener you like)

Add all the ingredients to a food processor and blend until smooth and creamy. You may wish to start with the smaller quantities of cocoa and agave, then taste and adjust to your preference.

5 comments:

  1. That's ALL you need?! This may sound like a ridiculous question but could I sub the sweetener for just sugar? Because that sounds too easy!

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  2. i made the exact same thing the other nite. soooo good (i was originally going to make a chocolate sauce for it but couldn't remember what i had done to make the sauce before so just threw the cocoa and agave nectar in the food processor with already processing bananas).

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  3. Hi Vee - I'm sure you could just use sugar. The only issue might be a grainy texture, so castor or icing sugar would probably work best. :-)

    How funny, Shawna! It's a great last minute bung-it-all together dessert, isn't it?

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  4. omg, that looks so good... I really have to start trying to make ice creams, the ones you post always sound great.

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  5. Thanks Anna! This one's easier than most - a good start. :-)

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