If you did not know, bananas are magical when they are frozen. This recipe works with this magic. It is an ideal base for ice cream only when mixed, because the banana ice cream with one ingredient is one thing. This recipe is a base of chocolate that can easily be brought to the next level with these irresistible vegan ingredients. Be creative and do not be afraid to pass this exam season. Peel and cut the 3 bananas into smaller pieces.
- 1. SpoonTip: smaller pieces (about 1 inch blocks) make mixing easier later. Put the cut bananas in a bag to freeze and seal. Place the banana bag in the freezer and let it rest for at least three hours. Measure 3 tablespoons of cocoa powder.
Remove the bag of frozen bananas from the freezer and pour them into the blender. Pour also the mixture of cocoa powder and honey that was previously made in the blender. Close the blender and mix it with the highest power setting in your blender.
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- 2. SpoonTip: You may have to stop the mixer and use a spoon to move things before you continue. Mix until everything is mixed.
- 3. SpoonTip: it has to go for a thick mix, a goop, to a creamy ice-texture. Do not worry if it stays sticky or if it is too soft for you. Put it back in the freezer bag and freeze for a few hours if it is not the consistency you want.
Draw and enjoy ice cream. Decorate it even if you want it with your favorite ingredients or sauces. Frankly, I did not think that the mixed and frozen banana would produce the same creamy but frozen texture of the ice cream.
If your bananas in this recipe are ripe but not too ripe, ice cream tastes more like chocolate than a banana. Compared to the other more complicated ice cream recipes that I made, it was much faster. When frozen, it can be briefly omitted to melt in an ice consistency.
What surrounds her with chocolate has made her famous. If you can say that someone has accepted the fact that chocolate is the norm and discovered art, then it is Gail. Gail studied with the famous French chocolatiers Valrhona and the family Cluizel.
When he returned to the United States, he opened his business on the east side of Madison and applied what he had learned with all his might. Gail recommends that you eat your chocolates within two weeks, because they are made with only the highest quality ingredients and do not contain any detergent or preservatives. They look like other luxury treats, but there is no resemblance.
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These chocolates are an instructive experience for your taste buds. The combinations of unexpected and unlikely flavors reach an extraordinary finish in your mouth and create the most interesting, unusual and delicious treats I've tasted for a long time. My favorite was cinnamon / cayenne pepper, sprinkled with cocoa powder. I expected a big dissonance, but Canela and Cayenne turned out to be a smooth and satisfying combination.
The distinctive surface of the cocoa powder offered an additional advantage. The offer includes maharaja curry with saffron and white grated chocolate (a fruit from Madagascar) with green tea and jasmine flowers, cognac with a bit of candied ginger and rose garden tea with fresh flower petals.
Gail is always looking for new taste ideas and encourages the presentation of suggestions. Gail Ambrosius is on the verge of chocolate creations. His candy makes life complete. The two chocolatiers we visited show that fine chocolates are not only from large cities.
Candinas Chocolates are from Verona, Wisconsin. Markus Candinas completed six years of internship at Swiss chocolate brands, learned his trade, returned to Wisconsin and opened his factory in 1994. Candina chocolates are made without preservatives and made with only the best ingredients. This means that they have a fairly short life.
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In fact, the only place where they sell at their factory's store is a new location in the Madison Capitol Square or online. What they lack in sustainability is more than compensated. The exquisite chocolate flavors are rich, complex and let your tongue jump for joy.