Chocolate N’Ice Cream
1 tablespoon almond milk
1/2 teaspoon vanilla
2 cups (300g) sliced banana, frozen
1/4 cup (20g) cocoa
To prep the bananas, slice thinly and spread on a parchment-lined sheet pan, freeze until solid, then transfer to a zip-top bag until time to use.
For nice cream, place the almond milk and vanilla in a high-powered blender, then add the banana and cocoa. Blend, using a tamper if you have one, to press the banana into the blades. When the mixture is smooth, serve immediately or transfer to a storage tub and freeze for up to two days. Makes 1 cup.
Serves: 2 | Serving Size: 1/2 cup