Posted In: Recipes

Stracciatella ice cream is, in essence, a chocolate-chip ice cream. The chips are created by drizzling hot, melted chocolate into ice-cream towards the end of churning. The chocolate solidifies immediately after coming into contact with the freezing ice cream, causing an ‘ice-cap’ effect. This one is made in a food processor in minutes with frozen bananas instead of milk, egg and sugar hence the ‘nice-cream’. I make a lot of nice creams so I always have frozen slices of banana in my freezer. If you have frozen banana slices in your freezer, then this recipe is made in minutes. It’s a good idea to have for emergencies if, like me, you are managing the aftermath of a previously-sugared addiction.



For the nice cream:

3 bananas sliced and frozen
2 tbsp crunchy peanut butter (I use Oh Mega Nut Butters)
1 tbsp cacao powder
2 tsp cinnamon
Himalayan salt

For the chocolate sauce:

40g cacao butter (I get mine from Wellness Warehouse)
2 tbsp natural maple syrup
2 tbsp cacao powder
Himalayan salt

Take your bananas out of the freezer 10 minutes before you add them and all the other ingredients to a food processor. For the chocolate sauce I use a tiny frying pan just big enough to fit a crumpet. It’s the perfect size to melt the cacao butter needed for this recipe. Whisk in the other ingredients and while the food processor is running, pour the chocolate through the top and blend only for 20 seconds or so after you have tipped in the last of the sauce. I made a second batch for pouring over the top as well and sprinkled it with activated buckwheat crunchies.

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