• Sarah Rainey

Easy chocolate ice cream

Gooey, fudgey, chocolatey ice-cream... whipped up in minutes, and with none of the calories you'd get in a tub of Ben & Jerry's. Sounds too good to be true, doesn't it?

Think again. My three-ingredient version is made from bananas, almond butter and a dash of cocoa powder, making it deliciously indulgent, but not devilishly bad for you. Better still, it's the simplest thing to make from scratch - all you need is a blender.

Serves 2


2 medium ripe bananas

40g cocoa powder

75g smooth almond butter


Prepare a 1-litre freezer-proof tin or Tupperware container by lining it with cling-film, ensuring there is plenty of overhang to cover the top.

Peel the bananas and put them in a blender along with the cocoa powder.

Blitz for 3-4 minutes until smooth.

Add the almond butter and repeat until the mixture is thick and creamy.

Transfer to the container, cover with cling-film and freeze for at least six hours. Take the ice cream out of the freezer approximately 10 minutes before serving.

It should keep for up to three months.

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Content © Sarah Rainey

Photos © Clare Winfield, Alex Luck & Al Richardson

Styling © Emma Lahaye, Octavia Squire, Laurie Perry & Sarah Rainey

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