Chocolate Banana Ice Cream Smoothie Bowl
This ice cream smoothie bowl is just perfect for serving for breakfast on a hot summer's day, or as a post-school or exercise snack. It tastes really decadent, yet it's packed full of goodness!
Ingredients
- 180 ml / ¾ cup soya milk (or other plant milk)
- 2 frozen very ripe bananas
- 1 TBSP cacao or cocoa powder
- 1 TBSP ground linseed (flaxseed)
- 1 TBSP almond butter
- ½ tsp vanilla extract
Suggested toppings:
- Fresh berries, nuts and seeds (I used strawberries, blueberries, walnuts and toasted coconut chips)
Instructions
- If your house is warm, place your bowl in the freezer for a few minutes.
- Using a sharp knife, slice the frozen bananas into coins.
- If using a power blender: Add the milk followed by all the remaining ingredients. Using a tamper tool, push the banana onto the blades. Start blending on low then move to high speed. Add a splash more milk, if needed, to get things moving.
- If using a food processor: Add all the ingredients and whizz until smooth. Stop now and then to scrape down the sides and redistribute the banana round the bowl.
- Scoop the ice cream into your bowl. Add your desired toppings and serve immediately. If you are going to hold the bowl in your hands, wrap a tea towel round it to stop the ice cream from melting.
Tried this recipe?Let us know how it was!