BANANA MOCHA ICE CREAM CUPS
• 3 ripe bananas, peeled, sliced and frozen
• 5ml (1 tsp) organic vanilla extract
• 22g (3 tbsp) raw cacao powder
• 125ml (1/2 cup) tinned coconut milk
• 30-45ml (2-3 tbsp) maple syrup
• Dark chocolate, to serve
• Coffee beans, to serve
- Dissolve the instant coffee with 1 tablespoon of boiling water and setaside to cool slightly.
- Place the frozen bananas in a food processor (check your food processorworks with ice) and pulse until broken
down, then whizz on a high speed until thickened and creamy. - Add the coffee, vanilla extract, cacao powder, coconut milk and maple syrup and pulse again until combined, stopping every now and again to scrape the sides of the food processor to make sure everything is combined.
- Spoon into silicone cupcake cases and place in the freezer for about 2 hours.
- Remove from the freezer 15 minutes before serving to soften.
- Grate dark chocolate over the top and place a coffee bean on each cup.
TIP: This recipe makes 8, so it’s the perfect make-ahead dessert for largedinner parties.
Per 100g
Calories: 165, Carbohydrates: 19.0g,
Sugars: 15.0g, Fat: 8.6g, Saturates: 6.4g,
Protein: 2.1g, Salt: 0.02g
These ice-creams look really cool and refreshing.
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