Best-Ever Chocolate Ice Cream

This really is the best-ever ice cream that I have made post-op (in other words one that is not made with cream, eggs, sugar and chocolate!). It is also the simplest one I have ever made since you only need 2-4 ingredients. At the very least you’ll just need bananas and unsweetened cocoa powder but there is an option to make it a little sweeter with some Splenda (or your favourite sweetener) and a dash of fat-free yogurt if you want a softer ice cream.

It’s an ice cream that you need to think about a little in advance since you need to peel and slice 3 bananas and put in the freezer until frozen – about 2-3 hours, before using.  But you can do this way ahead and always have some to hand. I now pack mine in 1 banana portions for such occasions – it also means I can freeze those bananas that are becoming a little over-ripe in the fruit bowl for later use – so no wastage!

It’s also an ice cream that is best eaten when just prepared when it is smooth and creamy (a bit like a whippy ice cream) – it can be re-frozen until firm but somehow you lose the soft smooth texture that is so appealing. This, believe and trust me, is no hardship – it can be made and on the table in under 5 minutes and proves to be quite a talking point. I plan to experiment with this basic recipe and use freeze-dried raspberries/strawberries instead of the cocoa powder for a fruity version – watch this space!

So here’s what you need and what you have to do for a simply marvellous taste sensation that nobody will ever believe is low in calories, fat and sugar:

 

 

BEST-EVER CHOCOLATE ICE CREAM

Ingredients

3 ripe bananas, peeled, sliced and frozen (2-3 hours)

4 tbsp unsweetened cocoa powder

1 tbsp Splenda granulated sweetener (optional)

1 tbsp fat-free Greek yogurt (optional)

extra yogurt and berries to serve if liked

METHOD

1.  Place the frozen banana slices in a blender or food processor with the cocoa powder and blitz for about 1-2 minutes until the mixture looks grainy and the banana is flecked throughout. Leave to stand for 1 minute.

2. At this point add the sweetener, if you prefer a sweet ice cream, and with the yogurt if you like a softened one. I think on first making it is worth adding these and adjusting another time if you prefer the ice cream less sweet and firmer. Blitz again for a further 1-2 minutes until the mixture is smooth and creamy.

3.  Scoop from the bowl or blender goblet and spoon into dishes to serve. Serve plain or with berries and a little yogurt if liked.

 

SERVES 3

WLS PORTION: 1/2-1

V suitable for Vegetarians

 

CALORIES PER PORTION: 110

PROTEIN: 2.5g

CARBOHYDRATE: 24.5g

FAT: 1.2g

This ice cream isn’t as high in protein as my protein ice cream (see recipe here) or the chocolate-protein-fix ice cream (see recipe here) but just as good as strawberry and mint yogurt ice (see recipe here) without as much preparation: