Fudgy Nicecream Bites
Gluten-free, Dairy-free, Vegan, Nut-free, Soy-free
Equipment
- Freezer
- Bain-Marie
- Mixing spoon
- Ice Cream Moulds (Silicone)
- Greaseproof Paper/Non-stick Sheet
- Baking tray
- Blender
- SpoonSpoo
Ingredients
- 200 grams Bananas Frozen, Skinless
- 15 grams Cacao Powder
- 75 grams Dairy-free Yoghurt Recommendation: coconut
- 2-3 tbsp Maple Syrup
- 150 grams Vegan Milk or Dark Chocolate For coating
- 50 grams Vegan White Chocolate For decoration
Instructions
- Place the frozen bananas, cacao powder, yoghurt and maple syrup in a blender and pulse until smooth
- Spoon the nicecream batter from the blender into the ice cream moulds and pop into the freezer for ~3 hours (or until frozen)
- Before removing the nice cream from the freezer, melt the milk/dark chocolate using the Bain-Marie method (alternative: gently heat the chocolate in a microwave, stirring every 10 seconds to prevent burning)
- Line a baking tray with greaseproof paper/non-stick liner and set aside
- Take the nice cream out of the freezer
- One at a time, carefully remove the nice cream from the mould and coat fully in the melted chocolate
- Immediately place the chocolate-coated nicecream bite onto the lined baking tray
- Place the tray holding the bites into the freezer for 10-15 minutes once all are coated
- Melt white chocolate in the same way as before then drizzle over the top of the bites for extra optional sweetness
Notes
- Calories include all toppings
- Keep frozen once made (stores up to 3 months)
- White chocolate topping is completely optional - I find it works best with the dark chocolate coating for a sweet and bitter balance