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Banana and Hazelnut Ice Cream with Raw Cacao Nibs

This post is sponsored by Bosch

How do you make healthy ice cream in one minute or less? Well, listen carefully. By adding lots of tasty, frozen things to a high speed blender. And since we just started selling a high speed blender from Bosch in our Swedish webstore, we would like to brag about how good it is.

This recipe is super easy to prepare and incredibly tasty thanks to the combination of banana, hazelnuts and cacao nibs. Aaah. Oooh. Mmm. It comes together in a heartbeat!

Banana and Hazelnut Ice Cream with Raw Cacao Nibs
(serves 4)

Ice cream:
4 large green bananas
2 Medjool dates
3 tbsp hazelnut butter
a pinch of salt
2 tbsp coconut cream
2 tbsp raw cacao nibs

Topping
1 tbsp hazelnut butter
1 tbsp raw cacao nibs

Peel and cut the bananas into chunks, and put in the freezer for a couple of hours. Pit the dates. Mix dates, three tablespoons of hazelnut butter and salt in the blender until combined. Add the frozen banana and the coconut cream, and continue to mix using the ice cream program. Spoon the mixture into four bowls, drizzle hazelnut butter and sprinkle cacao nibs on top. Eat on the spot!


Hazelnut Butter Tip!

Is the hazelnut butter too thick to drizzle? Adjust the consistency by adding one tablespoon of water. For the best results, use a hand blender with a food processor unit.

 

This post is sponsored by Bosch

You’re more than welcome to follow us on Facebook and Instagram. And buy our first book in English, German, or Polish. And our cookbook in Swedish. And buy professor Bengmark’s Synbiotic15.

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