Indy Power: Banana Chip Swirl Ice Cream

Chip in for chilled banana delights.

Banana Chip Swirl Ice Cream

This is the easiest ice cream you’ll ever make. It’s so creamy and moreish you’d never know the ingredients list reads more like a smoothie than an ice cream tub. Serve it in big scoops with roasted nuts or even whizz it up as a milkshake.

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Serves 6.

Gluten free & vegan

Ingredients

4 bananas

120ml of nut milk

30ml of maple syrup

150g of cashew butter

15g of cacao nibs

Method

1. Slice the bananas and pop them in the freezer overnight.

2. Add the frozen banana slices to your food processor with nut milk, maple syrup, half of the nut butter and a pinch of sea salt.

3. Blend on high until totally smooth and thick, then stir in the cacao nibs.

4. Transfer half of the mixture to a freezer container and smooth it out. Dollop half of the remaining nut butter in blobs over the top. Then pour over the remaining mixture. 5. Repeat with the last of the nut butter.

6. Place in the freezer for about 2 hours. If it’s been in the freezer for a while, take it out about 20-30 minutes before scooping.

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The perfect blend

Nut butter

 

I love making nut butter at home. It’s a great way to use up what’s in the cupboard and I make mixed nut butter all the time from a combination of whatever half empty bags of nuts I have. The runnier the better, but especially for baking. So here are my two top tips: (1) roast your nuts first – no oil, just straight in the oven at 180°C until golden and toasted (8-12 minutes depending on the nut). (2) Just keep going! A good machine helps a lot (I use a Vitamix), but any decent food processor will work – it just might take a while. The more you blend, the runnier it will be so don’t lose faith; when you think it’s ready, blend it even more.

Indy loves

I tend to switch from porridge to smoothies in the summer months so frozen bananas are a regular in my freezer. For smoothies and recipes like this I leave them plain, just peeled and sliced, but with a few additions they’re an amazing treat straight from the freezer. I love making banana pops by cutting them into halves and dipping them in dark chocolate and roasted nuts or coconut. Slices are also irresistible with a spoonful of nut butter sandwiched between two before freezing.

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