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!
- 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
- Fresh berries, nuts and seeds (I used strawberries, blueberries, walnuts and toasted coconut chips)
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.