If you follow me on Instagram you probably already know that Pranita Kocharekar and I are collaborating over the next month to bring to you a bunch of recipes that are all healthy and good for you. The recipes I create will be illustrated by the uber talented Pranita and are available as printables over on her page. She also sells some adorable stationery and some lovely A-Z self-care stickers (the concept for which I absolutely love) so you can check that out in her shop as well!
For the ice cream:
- 4 bananas
- ½ cup cocoa powder
- 2 cups Soy milk (I used one chocolate flavoured one and one vanilla one by Sofit)
- ½ chopped chocolate (you could just break up chunks of dairy milk and put those in, or if you want to be completely and totally dairy free, then some vegan chocolate)
The recipe is really straightforward. Since there is no cream or egg, there’s no need to make a custard which means there’s no need to wait for it to cool or anything.
In a mixer grinder, blend the bananas, cocoa powder and soy milk till smooth. If you have a food processor, I would suggest using that. However, 99% of Indian households only have mixer grinders so that works well too. It just takes a little longer for everything to emulsify well.
Pour the ‘custard’ (I don’t know what else to call it) into a bowl and mix in the chopped chocolate. The custard is going to be really liquidy, so the chocolate will settle to the bottom.
Pour into a freezable container and freeze immediately.
Now comes the waiting game. Every couple of hours or so, give the ice cream a good mix, breaking down the ice crystals. That, unfortunately, means you’re at it for a while, but its worth it in the end. After doing this about 5 to 7 times, leave the ice cream to set properly overnight, and dig in!