Banana chocolate ice cream
Just a food processor or blender needed to make this delicious frozen treat that's perfect for the scorching hot days of summer
We’re smack in the middle of a heatwave here in The Hague and unless you're well-acquainted with Dutch weather, you might not realize how brutal that actually is. Imagine seventh circle of hell, but with bicycles and canals. You’d think I’d be used to it, having been born and bred in Athens, but the truth is, I’m not. Athens may get scorching hot, but it’s a dry heat. Here? It’s humid, oppressive, and makes you long for a cold shower and a fan the size of a wind turbine. And don’t get me started on the lack of air conditioning. In Athens, it’s a given. Here, it’s more of a mythical luxury—if you’ve got a fan, you’re practically royalty.
But enough about my weather woes. Let’s talk about something much more enjoyable—ice cream. A banana chocolate ice cream that’s both delicious and dead easy to make. This recipe is absolutely ideal for hot days like these and there’s no need for an ice cream machine—just a proper, powerful blender or food processor and a handful of simple ingredients.
You’ll need bananas, a nut (or seed) butter, a bit of cocoa powder, and a drizzle of sweetener if your bananas aren’t quite ripe enough. Freshly blended, it has the smooth, creamy texture of soft-serve. Pop it in the freezer for a while, then transfer it to the fridge to soften slightly before serving, and you’ve got a lovely scoopable ice cream.
Enjoy and Happy first day of Summer!!!
Banana chocolate ice cream
Feel free to switch up the nut butter—peanut or hazelnut are great options. If you prefer a seed-based version, sunflower seed butter works well too. I’d steer clear of tahini, though, as it’s too runny and will throw off the texture.
As for the sweetener, it’s optional. I only add it if the bananas aren’t sweet enough on their own. That said, even a small amount can improve the texture, making the ice cream smoother.
Aris likes his topped with a generous dollop of whipped cream, but I usually go for the purist approach and enjoy it as-is. If you fancy a bit more chocolate, then drizzle over not just any chocolate sauce, but one that sets into a crisp shell seconds after you’ve poured it onto the cold ice cream. Utter bliss.
