Homemade no-churn Ice Cream

I stumbled upon a delightful treat known as a “nice cream,” which involves bananas with a touch of your preferred fruit. 🍌

I noticed that the banana flavor tends to dominate, so I experimented with cocoa powder, resulting in a rich chocolatey taste!

 

 

Step 1: Preparing the Banana

1. Slice the banana into small rounds.
2. Place the slices in a wide container to prevent sticking. I typically use a rectangular container lined with cling film.
3. Freeze the banana slices for about 5 hours.

Step 2: Chocolate Ice Cream

1. Take out the frozen banana slices about 3 minutes before blending.
2. Put them in your blender.
3. Add 2 tablespoons (25 grams) of cocoa powder and a tablespoon of maple syrup.
4. Blend for about 1 minute initially, then scrape down the sides with a spatula.
5. Blend again until you achieve a creamy texture. This may take 2 to 3 minutes. If the consistency is too thick, consider adding a splash of plant-based milk and blending again.
6. Using an ice cream scoop, form your ice cream scoops.
   Serve immediately(*)

 

Enjoy your Chocolate Ice Cream!

Gisou’s tips and tricks

• With the above quantities, you can make 3 nice chocolate ice cream balls (as shown in the picture).
• (*) The balls are a bit soft (like Italian gelato). If you want to firm them up, you can place them in the freezer for a few minutes before serving (15 minutes are enough, any longer and they will be too hard!).
• I tasted this recipe as soon as I took the photos, then I put the plate in the freezer while waiting for my husband to come back. When he returned 15 minutes later, I took out the plate for him to taste, and I noticed that the texture had firmed up just right.