Chocolate coated mango and banana nice cream
Top tips for making nice creams
- Take care not to burn chocolate if melting it in the microwave. Set the microwave to 10 second increments, checking each time to make sure the chocolate doesn’t burn
- Use brown spotted bananas. They should be ripe, but make sure they aren’t over ripe
- If using frozen bananas and mangos, peel and slice them up before you put them in the freezer
- Experiment with a variety of plant based milks like almond, oat, rice or soy until you find your favourite flavour
Double boiler method for melting chocolate
Here’s the best way to melt your chocolate:
- Fill one pot with two inches of water
- Add a pot on top with the chocolate pieces, and set your stovetop to simmer
- As the water heats up and steam is released, it heats the chocolate on top and melts it. Voila!
- 8 ice cream moulds
- 8 paddle pop sticks
- 250g mango pieces, fresh or frozen
- 210g banana pieces (approx 3 medium sized bananas), fresh or frozen
- 1 tablespoon maple syrup
- ½ cup milk of choice e.g. dairy, almond, oat, rice or soy
- 180g dark chocolate (70% cocoa), broken into small pieces
- Blend the mango, banana, maple syrup and milk together in a high speed blender until smooth.
- Spoon the mixture into ice cream moulds until full and insert paddle pop sticks. Gently tap the moulds on a benchtop to settle the mixture.
- Place in the freezer and freeze overnight, or until completely frozen.
- Once the nice creams are frozen, melt the dark chocolate either using the double boiler method as detailed above or in a microwave.
- Remove the nice creams from the freezer and take each from its mould and quickly dip in or drizzle with the melted chocolate.
- Hold onto the nice cream until the chocolate is set, and then place it on a sheet of baking paper while you repeat the process with the remaining nice creams.
- Store the nice creams in an airtight container in the freezer until ready to serve.