Ok, I am seriously loving the Chatelaine Cooking Club challenges. Although I haven’t had much time to participate (last time was here), this week I just couldn’t resist. The theme was ice cream and even though the options were limited, the possibilities of variations were endless. I chose to make the chocolate banana chocolate chip ice cream. With a base of bananas and dark chocolate, it’s right up my alley. And the best part, it took 5 minutes to make.
Makes 6 servings (unless you’re me and keep it all to yourself – don’t judge)
1/4 cup unsweetened cocoa powder
56 g dark chocolate
1 tbps icing sugar (optional)
1. Cut bananas lengthwise and in half, place on a baking sheet and put in freezer for 2 hours.
2. Throw frozen bananas, cocoa powder, dark chocolate and icing sugar (if using) in a blender and blend until smooth with only a few small chocolate chunks.
3. Top with banana slices or a banana peanut butter cup (if desired) and gobble up immediately!
I have frozen bananas in my freezer most of the time so it took even less time to whip this dessert up. And the best part is that since you don’t really need the icing sugar since it’s sweet enough on its own, it’s a pretty healthy dessert at only 146 calories per serving (again, unless you’re me and eat it all).
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[All photos are my own and not to be used without permission.]