In My Little Book of Recipes, Sweets
I’ve been doing loads of the usual procrastibaking recently! It’s only now that my exams are over and done with that I can get around to posting my new recipes up here!
So first up is this incredible but super-easy vegan chocolate banana ice cream! I got a bit of a craving last week for something sweet and I had coconut milk that needed using up, so I thought I’d give it a try.
The base recipe is essentially blended frozen bananas and milk. Anything can be added therein – so mint, vanilla, fruit, chocolate chips, nuts – there’s so many options. I’m going to enjoy a summer load of figuring out which flavours work best!
Serves: Two people. Well, technically. I ate it all myself in one go…
2 frozen bananas
1 cup of coconut milk
1 tsp vanilla essence
2 tbsp cocoa
Optional: Vegan chocolate chips, shredded coconut, nuts or fruit
1. Peel the bananas and place in the freezer for a few hours. I just left mine freeze overnight!
2. Throw the frozen bananas in a food processor with the coconut milk and vanilla.
3. What you now have is a vanilla ice cream base. The ingredients you add in

at this stage can be whatever you’re in the mood for, but I went for chocolate. I added in the cocoa and blended the whole thing up again. So much yum!

Note: The bananas don’t keep too well, so make this ice cream as you need it and eat in one sitting. Shouldn’t be hard, I ate the whole thing in one go. Not even remotely ashamed to admit that.
I’m half thinking of doing the same again and throwing in some orange zest for a tangy taste, so I’ll keep you posted about the variations of this recipe! Or if anyone has any ideas, comment or email me as usual!
Sorcha x


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