Vegan banana and cocoa powder ice cream
How to make vegan and gluten free banana and cocoa powder ice cream. You will not need an ice cream maker!
Equipment
- food processor
- freezer
- thin wall food container with lid
Ingredients
- 2 medium bananas (medium ripe)
- 4 tbsp unsweetened cocoa powder
- ½ tsp vanilla essence
- 5 glazed cherries
Instructions
- Peel and chop the bananas. Put them in the food processor.
- Turn on the food processor and blend for at least 20 seconds. Make sure the mixture is very smooth and liquidy.
- Add the cocoa powder and vanilla essence. Turn on the food processor and blend until smooth.
- Add the glazed cherries (you don't have to chop them) and blend again until smooth.
- Poor the mixture into your container. Put the lid on and put in the freezer for 3 hours.
- Bring the container out of the freezer and remove the lid. Choose a serving platter and turn the container upside down. Tap the container until the ice cream comes out in one piece.
- Cut your portion with a knife and serve! You can put the rest of the ice cream back into the freezer.
Notes
Net carbohydrates per portion: 24g
Fibre per portion: 4.4g (18% RI)
Protein per portion: 3.1g
Glycaemic Index: 36.7 (low)
Glycaemic Load per portion: 7.9
Important micronutrients (per portion):
| Micronutrient | Amount (mg) | % Recommended Intake |
| Magnesium | 74 | 20 |
| Potassium | 382 | 19 |
| Iron | 1.4 | 10 |
| Copper | 0.49 | 49 |
| Vitamin B6 | 0.21 | 16 |
| Vitamin B1 | 0.12 | 11 |
| Vitamin C | 6 | 7 |