Chocolate ice cream without sugar

Ingredients for 2 servings:

• 4 bananas
• 150 g cashew nuts
• Water for soaking
• 2 tbsp cocoa powder
• ½ vanilla pod(s), including the pulp

Instructions

Working time approx. 10 minutes; Rest time approx. 8 hours; Total time approx. 8 hours 10 minutes

only with the sweetness of bananas

Note: This recipe requires a powerful food processor that can also blend frozen ingredients! Cut the bananas into approximately 1 cm thick slices and freeze them in a freezer bag, loosely stacked next to each other, for at least 8 hours. Place the cashews in a container, cover with water, and soak for about 2 hours. Drain the cashews, leave the water in the blender, and blend until smooth. Add a tablespoon of water if needed. Then add the frozen bananas, cocoa powder, and vanilla bean pulp and quickly blend until creamy and serve. If the cream becomes too soft, you can put it back in the freezer for another 15 minutes. Tips: The chocolate ice cream can be refined with, for example, the zest of half an orange, a little cinnamon, or a pinch of chili. It’s also delicious if you stir in preserved cherries or 2 teaspoons of hazelnut or almond butter into the finished ice cream. If you like it sweeter, you can also puree four soft dates at the same time as the bananas. You can find more sweet recipes using only the sweetness of fruit on my profile page.