INGREDIENTS
- 1 kg ripe bananas
- 200 g hazelnut butter
- 1 tbsp vanilla extract
- 100 g dark chocolate, 70%, optional
EQUIPMENT
- Freezer
- Knife & cutting board
- Food processor or high-power blender
- Silicone or metal loaf pan
- Spatula
- Knife for chopping chocolate
METHOD
- Slice the bananas into small pieces and freeze completely.
- Place the frozen bananas into a food processor, add the hazelnut butter and vanilla, and blend until smooth and creamy.
- Transfer the mixture into a silicone container or metal loaf pan.
- Chop the chocolate into small pieces and fold it into the mixture.
- Freeze again until fully set, then scoop and serve.
NOTES
For softer serving texture, leave the ice cream at room temperature for 10 minutes before scooping.
