Coconut ice cream with banana and chocolate.
Since our families ask for ice cream more or less every single day during summer time, it’s safe to have an emergency set of coconut ice cream popsicles in the freezer. Today’s recipe is sweetened solely with green bananas. In other words, you never ever have to say no.
Reach for 4 bananas, 0.5 cup coconut cream, 1 tbsp raw cacao and 2 tbsp cacao nibs. And, you know, one of those popsicle molds (if you have no idea what we’re talking about, there’s a picture below).
Start by peeling the bananas. Let’s just say, we wish you a very warm good luck.
Put bananas and coconut cream in the blender and mix until combined. Remove 1/3 of the mixture from the blender and put aside. Mix the other 2/3 with 1 tbsp cacao.
Oooh, this is an important (aka: tasty) part of the process – add 2 tbsp cacao nibs to the mixture you’ve put aside (the one without cacao).
Combine the two colors in popsicle molds. Ask the children for help (if there are any around). Maybe they won’t turn out absolutely perfect with a little help from the kids, but try not to bother.
Well, okay. When the kids get distracted, you can add the finishing touch yourself.
Cover and put in the freezer. Wait for a small eternity (at least 6 hours), or let them rest overnight. Remove from the freezer 15 minutes before serving, or the popsicles will not come out of their molds (we just broke a stick due to lack of patience).
Wow, that’s incredibly tasty. Especially the chocolate ice cream. Actually, don’t bother dividing the mixture in two. Next time we’ll just add cacao and cacao nibs to the whole thing.
Recipe: Erica Palmcrantz Aziz ”Superfood boost”.