First things first, how do you eat a Magnum? Do you bite directly into it or are you more like me who carefully eats the chocolate off first before savouring the ice cream?
I love making my own ice cream, especially ones that don't require an ice cream machine. I've had two in my life and both have been a total letdown, so I decided that one day when I'm big I'll buy myself one of those profesh ones which sit on your kitchen counter and don't need to be stuck in the freezer overnight. In the meantime, however, my two methods will have to do.
Method one is based on the No Churn Vanilla Ice Cream recipe I posted a few months ago, the second (and the one I'm using for this recipe) is a frozen banana-based ice cream like the one on the cover of Healthyish. It doesn't contain any dairy or cane sugar, but you do need to freeze the banana for at least 8 hours or overnight, and you need a powerful food processor or blender.
You'll also need silicone ice cream moulds, which you can buy on Amazon.
You also might've noticed I launched the first two variants of my NEW Granola Butter range last week. I started working on this while developing and testing recipes for Healthyish, and after a few months, it's here! I'd say it was more of a soft launch to test the waters, as I'm still finalising my labels and will be switching over to different jars in a few weeks (which I'm SO excited to talk about but can't just yet), and will probably need to redesign a couple of things but luckily I'm flexible enough to do that.
If there's one thing this pandemic has reminded me is how quickly I adapt, and how good I am at it even though it terrifies the shizz out of me. But I digress and am heading into full-blown blog entry territory, so before I do that I'll get on with it and share the first of many recipes using one of my own products...
Chocolate & Hazelnut Granola Butter Magnums
These 5 ingredient homemade ice creams are dairy and refined sugar-free (whoop), but you'll never guess they are based on how good they taste! Frozen bananas are one of my favourite ingredients to use when making guilt-free desserts because of their incredible texture and flavour. Combine that with my Hazelnut & Chocolate Granola Butter, and you've got an ice cream you'll find hard not to finish in one go. Take it one step further and dip them in a homemade chocolate shell using Honest Chocolate 70% with Coconut Blossom Sugar, and you're golden.
- 4-5 frozen bananas, chopped
- 3 tablespoons Delicious Monster Chocolate & Hazelnut Granola Butter
- 120g Honest Chocolate 70% with Coconut Blossom Sugar
- 1-2 tablespoons coconut oil
- Honest Chocolate Cacao Nibs
- Place the frozen banana pieces and Granola Butter in a blender and whizz until just smooth.
- Quickly spoon the ice cream into your moulds and place in the freezer for at least 8 hours or overnight.
- When you're ready to dip your ice creams, chop the chocolate and place in a heat-proof microwave bowl along with the coconut oil.
- Microwave for 15-20 second intervals to just gently melt the chocolate, whilst stirring and emulsifying with the coconut oil. Do not overdo this as you don't want to burn your chocolate. This should take you under a minute to do, depending on how strong your microwave is. The chocolate will also continue to melt while you stir it.
- Set aside and allow to cool for a couple of minutes, stirring every 30 seconds.
- Test if the chocolate shell can set by placing a drop on a plate and placing in the freezer for two minutes. If it gets hard, you're good to go. If it doesn't then you might need to add a 1/4 teaspoon more coconut oil, and test again until it does set.
- Remove your ice creams from the mould and dip into the chocolate, allowing the excess to drip off. Work quickly here because once that chocolate shell touches the cold ice cream it immediately begins to set.
- Place on a baking sheet which fits into the freezer, drizzle with more chocolate and sprinkle with cacao nibs. Place back int the freezer to set completely before getting stuck in!