Quote from my mum: “regular choc ice will just seem boring now!!”. My version is insanely fun to make and so yummy!!
Do you know what NICE CREAM? Basically, you just freeze some bananas, blend & you’ve got yourself the creamiest, most delicious “ice cream” but without all the rubbish that normally comes with it. Honestly don’t think anyone would ever guess the middle is just made of frozen, blended fruit.
This recipe looks like it has a lot of steps, but they’re all mega easy and so worth it for the final result. You could always just fill the choc ice with one of the flavours if this is too much!!
My Giant Nice Cream Choc Ice
- 7 large bananas – total weight with skin off approx 670g
- 35 g frozen strawberries
- 2 tbsp Sweet Freedom choc shot/Nutella/Nature’s Store Hazelnut Spread
- 360 g of chocolate – Nomo is my absolute fav dairy free choice but use whatever you'd like!
- Chop all the bananas into chunks and place into the freezer for at least 2hrs, preferably overnight.
- Line a 2lb loaf tin with cling flim (with as few creases as possible to make it easier to peel off later).
- Brush the cling film in oil. If you haven’t got a pastry brush, you can use a bit of tissue instead.
- Melt 120g of chocolate, pour into the clingfilm and swirl around so it covers the all of the sides. A brush helps here too!
- Place in the freezer for at least 15 mins to harden.
- Place 235g of banana into a smoothie maker/blender and blend until smooth. >With all the blending required to make all 3 layers of ice cream, if your smoothie maker is struggling, add a dash of milk.
- Pour into the chocolate mould, level out and place into the fridge for 10 mins.
- Place 200g of banana & 35g of strawberries into the smoothie maker & blend.
- Pour onto the banana layer, level it out & return to the freezer for another 10 mins.
- Add the remaining 235g of banana & chocolate sauce to the smoothie maker and blend. Pour onto the strawberry layer. Do not go higher than the chocolate coated sides!! Freeze again until firm to touch. You’ll need to freeze it a little longer this – likely to take approx 1-2hrs.
- Melt 80g of chocolate and pour over the top of the chocolate nice cream layer to seal the whole thing. Don't leave any gaps. You’ll need to work QUICKLY – as soon as the melted chocolate hits the nice cream, it’ll start to freeze. Tip – I melted 40g first and spread that around. I then melted the rest and filled in the gaps.
- Leave to set for 30 mins in the freezer (or until firm to touch). At this stage, check there’s no gaps in the lid. If there is, melt a tiny bit of chocolate and patch it up.
- Now for the fun bit!! Remove the whole thing from the loaf tin. I tipped mine upside down, waited a few mins for it to start to melt slightly and then hit the bottom with a rolling pin & it came out quite easily.
- Peel off the cling film. Tip – if bits get stuck, scratch them out with the ends of the scissors. Don’t worry if you make the chocolate look untidy because it’s going to get another coat.
- Place the choc ice the "right way up" (the widest part at the bottom – like my pics) onto a cooling rack. Melt 160g of chocolate and pour over the choc ice & quickly spread around to neaten it up.
- Quickly sprinkle over the 100s and 1000s and freeze until you’re ready to eat!!