Banana & Chocolate Ice Cream

Banana & Chocolate Ice Cream

Serves 4, prep time 10 minutes, Freezing 5-6 hours

4 ripe bananas
4 dessert spoons of Nutella
2 ½ tsp cocoa powder

150g of fresh raspberries
2 tbsp of flaked almonds

Peel four ripe bananas, place in an airtight bag and freeze for two hours.
Once frozen break into pieces and place in a food processor.
Add four dessert spoonfuls of Nutella and two teaspoons of cocoa powder.
Blitz the mix until it’s smooth in texture.
Pour into a plastic container cover and return the freezer for 3-4 hours.
Serve topped with and fresh raspberries and flaked almond.

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