Some things are worth waiting. Some minutes are worth spending on preparing your own chocolate and chopping bananas. Some hours are worth waiting for the chocolate to set in the fridge. Some things need more planning than others, but they are definitely worth it. Just like this ice cream I’ve been devouring. No sugar, yet sweet. I used a simple trick that raw food lovers taught me: frozen bananas make the best ice cream! They act as the starting point for any kind of cold delight you can think of. They provide the required creaminess and often people don’t even realise they are eating bananas.
Ingredients for the chocolate
- coconut oil
- cocoa powder
- some honey
Making the chocolate is easy. You melt the coconut oil over a pot of hot water, then add the cocoa powder (the more, the darker the chocolate) and some honey. As this chocolate is for the ice cream, honey will do here. If you wanted for this to be more consistent, use raisins. I will write more about chocolate making later. I am lucky to have chocolate moulds made of silicone, but you could also pour the mixture onto a baking sheet (make sure it’s on some kind of plate withe edges, so it wouldn’t drip over the edge) or into a plastic lunch box (my friend does this). Let the chocolate to set in the fridge. Shouldn’t take more than an hour.
For the ice cream:
- 2 frozen bananas
- 100 grams steamed and grated beetroot (or cook it yourself)
- 3 tbsp of cocoa powder (or more if you are a fan of extra dark chocolate)
It’s great to have chunks of frozen banana waiting in your fridge, should you suddenly have a craving for ice cream. Buy a bunch of ripe bananas, cut into pieces and store in plastic boxes, waiting to become delicious desserts. Puree the bananas in food processor with beetroot, add cocoa powder. You may try with raw beetroot as well. Both banana and beetroot are naturally sweet, so you don’t need any additional sweetener here. Cut you chocolate into nice little pieces or grate and add to the ice cream.