Avocado and Banana, Chocolate Ice Cream
Avocado and Banana, Chocolate Ice Cream.
I have made plenty of Avocado and Banana Mousse (which the kids love may I add) and I’ve seen lots of different ‘no churn’ ice cream recipes using frozen bananas, so why not mix the two!? Avocado and Banana, Chocolate Ice Cream.
Easy, delicious and fatty! Just what we need in this house.
A few tips.
Ok so when I said I’ve seen lots of recipes using frozen bananas, that doesn’t mean I’ve actually read any of them. Or tried to use frozen bananas either for that matter. I think it’s because when I’ve thought about it, it’s been too late to freeze the bananas.
Here’s what I’ve learnt (and yes, now that I actually think about it, I was pretty silly).
- You need to peel the banana before you put it in the freezer (Yes, the first time I made this I just put the whole bananas into the freezer and continued doing whatever it was I was doing with the twins). Getting the peel of a frozen banana is very hard and it’s so cold it hurts!
- So now that you’ve learnt to peel it, make sure you cut it up before putting it into a container. It’s not much use to you when you can’t fit it into the food processor and it’s frozen, which makes cutting it very tricky (Yes this is what I did during my second attempt).
- Oh and also don’t use frozen avocado. Yes frozen banana makes a great base for ice cream. But frozen avocado is way too hard and will break your (or your Mum’s) food processor. I mean, literally break the blade section and burn it out…. oops!
- Recap: peel and chop the banana before you put it into a container and freeze. Don’t put frozen avocado into the food processor.
- Oh and a side note: once I had prepared the banana correctly and didn’t try and use frozen avocado, I easily whipped this Avocado and Banana, Chocolate Ice Cream up with the stick blender….. seeings as though I broke Mum’s food processor.
Surprised me!
Third times the charm as they say, and after my third attempt and actually getting it right, this Avocado and Banana, Chocolate Ice Cream really surprised me. It’s delicious!
I love watching MasterChef. After I made this ice cream, it made me think that instead of the contestants freaking out that their ice cream isn’t going to churn in time, their first step should be: putting bananas in the freezer!! Then if all else fails it’ll take 5 mins to blitz everything together and they’ll still have something delicious to plate up (Masterchef worthy or not). They could even quenelle it haha.
2 Spoons.
Ok so it really doesn’t matter if I like it. To be honest it’s probably better if I don’t because I really need to stop eating all the extra food I’m making for the kids. It is way more important if the kids like it. If it can get Norah’s tick of approval, well that’s even better…..
Would you believe she ended up loading up 2 spoons and putting them both in her mouth at the same time? She nearly ate the entire bowl (we started Ruth cones, but wow did they make a mess) using 2 spoons! She loved it!
Sweet.
Ok so I did use 2 tablespoons of maple syrup. I know it’s not ideal, but I guess I could swap it out for honey and maybe only use half. It was shared between 3 serves though and I could have easily made it 6. Maybe if the bananas are a lot riper before freezing them the ice cream will be sweeter without adding too much else to it. Bananas disappear quickly in this house though, so they’re not really getting to that point anymore.
Base.
So now I’ve figured out a base recipe, I’ll start giving some more flavour mixes a go and share the ones that work with you. Surely sneaking some avocado into dessert is gotta be a good thing.
If you don’t have any avocados handy, give our Chocolate and Peanut Butter Ice Cream a try instead. It uses coconut milk, so it’s still great for getting in some extra fats!
Avocado and Banana, Chocolate Ice Cream
So delicious you'll need to eat it with 2 spoons! Toddler approved with some hidden fats.
Total fat content: Approximately 41.3g
3 serves at approximately 13.7g of fat per serve
Prep Time 5 minutes
Freezing the bananas 3 hours
Servings 3
Ingredients
- 150 g avocado 31.8g of fat
- 1 tbsp smooth, natural peanut butter 9.5g of fat
- 2 frozen bananas
- 2 tbsp maple syrup
- 1/2 tsp vanilla paste
- 2 tbsp cacao powder
Instructions
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Peel and chop up the bananas, before putting them into a container and freezing for at least 2 hours.
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Once the bananas are frozen, remove them form the freezer and add them to the food processor bowl.
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Cut the avocados in half and scoop out the flesh and add to the bowl with the frozen bananas.
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Add the rest of the ingredients and process until smooth.
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Serve in bowls or ice cream cones.
Recipe Notes
Total fat content: Approximately 41.3g
This made 3 serves at approximately 13.7g of fat per serve
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