This vegan chocolate ice cream, or nicecream should I say is dairy-free, sugar-free and guilt-free but with ALL the flavour and the most amazing luxurious texture. Bananas are a truly handy little fruit and are the base of this ice cream. Add some top quality dark cocoa powder, vanilla and almond milk and you have yourself something seriously scrumptious.
This sweet treat takes seconds to whip together. Just remember to freeze your sliced bananas the day before or even early in the morning if you make this for an after dinner delight. I slice my bananas and lay them onto a baking tray lined with baking paper, cling film the lot and then pop them into the freezer.
The pistachio brittle adds amazing crunch, colour and it’s delicious. If you want to keep this recipe refined sugar free then just leave it out and you can serve your nicecream with some toasted almond flakes or fresh raspberries. I love the brittle and could eat it on its own as is. Just watch out for your teeth!
Vegan Chocolate Ice Cream with Pistachio Brittle
- 400g bananas, sliced, frozen overnight
- 4 Tbsp cocoa powder
- 2 tsp vanilla extract/essence or paste
- 100ml almond milk
For the brittle:
- 225g caster sugar
- 75ml water
- 50g pistachios, roughly chopped
- pinch sea salt
Add the frozen bananas, cocoa powder, vanilla and almond milk to a food processor and blitz until smooth. Scrape into a small serving dish and freeze.
For the brittle: Whisk caster sugar and water together in a pan on high heat. Make sure to clean down the sides of the pan with a wet pastry brush and some water or your caramel will crystallise. Do not stir the caramel. Allow it to cook and bubble until it turns a rich golden brown colour. Pour out immediately onto a greased baking tray or a baking tray lined with a silicone mat.
Scatter with the roughly chopped pistachios and sea salt and leave to harden and cool.
Serve ice cream with shattered shards of pistachio brittle.