Chocolate Nice Cream

Name: Chocolate Nice Cream
Prep time: 10 min
Total time: 15 min
Yield: 3 servings, 2.0 l
Cuisine: international
Ingredients: 4.0 Frozen Banana; 90.0 ml Brewed Coffee; 3.0 EL Cocoa powder; 3.0 Date

Instructions

1
Brew a double espresso and let it cool completely – if warm, it would thaw the frozen mixture too early.
2
Add the pitted dates, cacao powder and frozen banana slices to the container, then pour the cooled espresso over them. Lock the lid.
3
Start the blender and increase the speed. If the mixture runs empty, push it down towards the blade assembly with the tamper.
4
Blend until a dark, uniformly creamy mixture forms. Spoon the ice cream into bowls and sprinkle with chopped hazelnuts if desired. Best enjoyed immediately.

Chef's Note

The dates provide the sweetness and give the ice cream body – the softer they are, the smoother the mixture. Always let the espresso cool completely before adding it to the frozen bananas, otherwise the mixture thaws too quickly and turns runny. If it gets too soft, add half a frozen banana more.

Because of the espresso, this ice cream contains caffeine and is therefore not suitable for children. For a caffeine-free version, use decaffeinated espresso.

Why frozen ingredients need a powerful motor and which blender works best for Nice Cream is covered in our guide.

Nutrition per 100 g

Energy	93 kcal391 kJ
Fat	1.1 g
of which saturated fat	0.3 g
Carbohydrates	20.7 g
of which sugars	11.8 g
Protein	2.2 g
Salt	0.004 g
Fiber	3.4 g

Values per EU FIC Regulation (1169/2011). Values are averages and may vary depending on ingredients and preparation.

Frequently Asked Questions

Is Chocolate Nice Cream suitable for children?

No. Because of the espresso, this ice cream contains caffeine and is not suitable for children. For a child-friendly or caffeine-free version you can use decaffeinated espresso.

What are the dates for in the recipe?

The Medjool dates provide the sweetness and give the ice cream body and creaminess – entirely without added sugar. The softer the dates, the more finely the mixture can be blended.

Why does my Chocolate Nice Cream turn out too runny?

It is usually due to too much or still-warm espresso. Let the coffee cool completely and, if in doubt, add half a frozen banana more – that will bind the mixture again.