You will need a blender or food processor for this recipe.
2 x cups of frozen, sliced bananas (this equals about 2 or 3 bananas depending on their size)
2 ½ good quality cocoa powder
2 tablespoons peanut butter
2 teaspoons vanilla
2 tablespoons mylk (you can use any plant mylk you like, we used soy mylk)
A good pinch of salt
Add all your ingredients, except for the mylk, into the blender.
Start blending and add the mylk bit by bit, depending on the consistency you want.
Continue blending until smooth.
You can add a bit of sugar, salt or crumble in some vegan chocolate biscuits to taste. Add a dash of mylk if you feel it needs some help to become smoother or creamier.
Once you have your desired consistency and taste, eat immediately OR place in a freezable container and pop in the freezer for later.
You can add extra sugar or Oreo cookies, or any vegan chocolate biscuits, if you want a sweeter or more chocolaty taste.
We added 2 x Oreo biscuits at the end of whizzing process, after tasting mixture and wanting it a bit more chocolatey.
This recipe is for 2 good portions of ice cream. Double the recipe as needed, depending on how many servings you need.
You need frozen slices of banana. Peal, slice and pop your bananas in the freezer a few hours or even day before you plan to whizz up some ice cream. Alternatively, always have a few bananas in your freezer. If you see them going brown, pop in freezer for a sweet treat later in the week. Pealing and slicing a frozen bananas is a bit tricky but doable.