Nana ice-cream, nice-cream, vegan banana ice-cream… whatever you want to call it, it’s amazing and it’s perfect for rescuing reeeally over-ripe bananas.
In fact, the riper the bananas the better! Just slice them and freeze them; preferably in one flat sheet, so they don’t all stick together. That’ll make them easier to blend.
You can then just compost the banana peels. I am currently working on recipes for curried banana peels and banana peel chutney, but they’re works in progress… But keep your eyes peeled for those… Aha. Peeled. Get it?
All you need for basic nice-cream is frozen bananas and a splash of plant-based milk. That’s all. Anything additional is just down to your own personal preference.
I am a huge fan of chocolate orange, so this was a no-brainer for me! Plus, it uses orange zest, which is a great way of using citrus peels instead of just throwing them away.
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- 1 medium-sized banana (sliced, frozen)
- 1 tbsp of orange zest
- A splash of unsweetened plant-based milk
- 1 tablespoon of cacao powder*
- Orange segments and cubes of plain chocolate to decorate (optional)
If you have a snazzy blender* (like me), you can make this in that. Just add a generous splash of plant-based milk to the blender, followed by the frozen fruit and zest. Blitz until smooth, with a quick couple of pulses at the end for a really smooth consistency.
Alternatively, if you have a food processor, just blitz everything together in that until smooth.
Scoop half the nice-cream into a jar (or bowl), then add the cacao powder to the remaining nice-cream in your blender (or food processor) and blitz again.
Then just add this to the rest of your nice-cream, add your toppings and enjoy quickly, before it melts!