Not Quite Nigella's unlikely recipe and made chocolate ice cream.
track record. I felt I did better this time at stirring the freezing custard to break down the ice crystals than in previous ice cream attempts. Or maybe it was just the banana and avocado were creamier anyway.
I am sending this to Ricki's Wellness Weekends.
Previously on Green Gourmet Giraffe:
This time last year: Cheeseymite, burgers and sylvia
This time two years ago: More baby food, more healthy muffins
This time three years ago: Tofu Burgers and Tennis
This time four years ago: WCC # 25 Velvet Soup from Nigellaland
Vegan Chocolate Ice Cream
from Not Quite Nigella
3 medium or 2 large bananas
1 ripe avocado
1/3 cup cocoa
2 tbsp maple syrup
1/4 cup dark choc chips (or cocoa nibs)
Chop banana flesh and freeze (I froze mine about 5-6 hours). Blend in food processor with avocado flesh, cocoa and maple syrup until you have a creamy custardy mixture. Stir in choc chips and place in plastic container in freezer. Remove from freezer, stir and return to freezer after about an hour or two. Do this about three times to break down the ice crystals and get a creamy texture. To serve, leave out to soften for about 1 hour.
On the Stereo:
The Flying Club Cup: Beirut
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