- 3 frozen bananas, chopped before freezing
- 1 frozen zucchini, chopped before freezing
- 1/4 cup coconut milk
- 1/3 cup cacao powder
- 1/4 - 1/2 tsp of sea salt
- 1/2 cup Dark chocolate, roughly chopped
te Pa 2019 Riesling
Blend all of the ingredients in a high-speed blender or a food processor until smooth and creamy.
Fold through the roughly chopped chocolate. To serve divide between bowls.
If you are not eating the ice cream immediately, put in a metal tin and place the freezer. Don’t store it for longer than 2 hours otherwise the ice cream will freeze and go hard.
Frozen zucchini makes this instant ice cream super fluffy and light. We always add it into smoothies to bulk them up without adding lots of fruit. This mousse ice cream has a beautiful balance of salty, bitter and sweet flavours. Whether it's for breakfast or dessert, you will all love this simple, instant ice cream.