- 350g Frozen Banana Chunks
- 3 tbsp Cacao Powder
- 1 tbsp Any Nut Butter
- 2 Medjool Dates (Pitted)
- 8ml Almond Milk
How To Make
Remove the frozen banana’s from the freezer and allow to thaw slightly for approx. 10 minutes.
Pour a little almond milk over the blades at the bottom of the blender jug. This will help to lubricate them.
Then add the slightly thawed fruit followed by all the other ingredients.
Secure the lid onto the jug and place the blender jug onto the blender base.
Press the stop/start button on the touch control panel once, to illuminate all the icons.
Select the program, which is represented by an ice cream icon. This is a 95-second program and it will start automatically once pressed. The digital timer on the touch control panel will count down, allowing you to see the amount of time remaining.
Throughout the blending cycle, use the tamper stick provided to push the produce down towards the blades and away from the sides of the blender jug.
When the program has finished the blender will stop automatically. Only once the blades have come to a complete stop, should you remove the jug from the base and take off the lid. Depending on your recipe, you may want to run the program for a second time to get the desired consistency.
Serve and enjoy! Or, spoon into an airtight container and store in the freezer for up to 2 weeks. Natural, homemade ‘ice-creams’ don’t last quite as long as the ‘shop bought’ ones as they don’t contain all the stabilisers and other added nasties. However, we know which we’d prefer!