Choc-a-Block Choc Banana Pudding Ice Cream

by Trudy ~ Veggie num num on February 25, 2011

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Choc Banana Pudding Ice Cream

Frozen banana, yes it’s super fantastic and I’ve become somewhat of a junky lately. All it takes is a few ripe bananas thrown in the freezer and when you feel like a sweet snack, blend them up in a quick smoothie or like for this dairy free recipe a pudding/ice-cream!!

My parents have been visiting from north Queensland and they brought with them a wealth of home-grown produce and homemade preserves (thanks Mum & Dad, you’re awesome!! XO). We got homemade mango chutney, choko chutney, pickled beetroot, lime & lemonade fruit marmalade and cumquat marmalade as well as bags of home-grown limes, oranges, lemonade fruit, chillies, tamarinds and land finger bananas!! So this week we have been busy in the kitchen making fresh juice, banana bread, lime pickle and banana pudding ice cream :)

For this super effortless fruity ice cream I used lady finger bananas but your typical cavendish bananas would work just as well. The recipe is dairy free with the use of silken tofu but if you enjoy dairy try using natural yoghurt instead. The consistency is not ultra smooth once the ice-cream has frozen solid so try serving it when it’s just frozen or as soon as you make it as a smooth sweet cold pudding, yum yum!!

Choc Banana Pudding Ice Cream

Preparation time: 10mins (+ approx. 5 hours freezing time)
Serves 4-6

  • 550g (1lb) frozen banana
  • ½ lemon, juice only
  • 295g (10oz) silken tofu
  • 1 tbs cocoa powder
  • 1 tbs honey or agave nectar
  • 125g (4oz) dark dairy-free chocolate, chopped into smallish chunks

In a food processor or blender combine the frozen banana with the silken tofu, lemon juice, cocoa powder and honey or agave nectar until thick and smooth.

Add the chopped chocolate and process for another 30 seconds or until the chocolate is mixed through and there is still lots of chocolate chunks/chips throughout the ice cream.

Serve straight away as a soft cold pudding or freeze in an air-tight plastic container for up to 5-6 hours until just firm. If the ice-cream becomes too firm allow to soften a little before serving.

Enjoy this diary free ice-cream scooped into bowls as a sweet and a super delicious fruity dessert :)

Choc Banana Pudding Ice Cream

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{ 4 comments… read them below or add one }

Jennifer February 26, 2011 at 12:31 pm

This looks like a superb treat! And the photos are styled so beautifully, as always! :)

Johanna GGG February 26, 2011 at 1:45 pm

I have seen some bloggers cut their frozen icecream into squares and blend it in the food processor so it gets really creamy when they serve it

Jennifer (Delicieux) February 28, 2011 at 10:57 am

Wow, this looks SO delicious!! Healthy too (well, pretty healthy). It’s so easy as well. Yum, you are making me hungry!

Trudy ~ Veggie num num March 8, 2011 at 9:12 am

Thank you Jennifer :)

Ah! What a clever idea Joanna, I shall be trying it next time I whip some of this up!! Thanks you :)

Hi Jennifer… it’s got to be healthy enough for a little sweet treat right! he-he :):)

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