This is the second cracking recipe in our Next Level Snacking series with Hope Pointing, and what better recipe than a healthily indulgent and delicious banana & choc chip ice-cream *drool* perched on top of a cone dipped in D&D!!
2 banana’s, frozen
1 tbsp maple syrup
Handful of toasted hazel nuts
70g Doisy and Dam chocolate, chopped into chunks
3 pitted dates, cut into large chunks
3-4 tbsp full-fat yoghurt (use coconut yoghurt or dairy-free alternative for a delicious vegan ice-cream)
1/2 vanilla extract
1. In a food processor, blitz the frozen banana, yoghurt, vanilla extract and maple syrup together until you get a really thick, smooth consistency. Depending on the size of your bananas, you may need to add in more yoghurt.
2. Add in the chocolate, dates and nuts and blitz until just combined (don’t allow the food processor to run for too long otherwise you won’t have nice chunks in your ice-cream).
3. And its ready to go! Alternatively you can pop it in the freezer for another time, but make sure you allow it a little time to warm up a little before eating as it can be a little hard when it comes straight out of the freezer.
4. To serve, I coated the top of an ice-cream cone in some MORE Doisy and Dam chocolate, scooped on two generous scoops of ice-cream and stuck in a couple of squares of chocolate for a flake.