Duration: 30min (freezing time: 4h)
Difficulty: medium
Servings: piece 5
Ingredients for the ice cream:
200 g cashew nuts
280 ml plant milk (e.g. almond milk or oat milk)
130 grams of dates
30 ml maple syrup or agave syrup
75 grams of cocoa powder
60 g coconut oil melted
1 frozen banana
Ingredients for the topping:
A few roasted hazelnuts
Hazelnut cocoa mousse
Preparation:
1. Slice the bananas the night before and place in the freezer.
2. Put the frozen bananas, the melted coconut oil and all the other ingredients for the ice cream in a high-performance blender and process to a creamy mass on the highest setting.
3. Pour the mass into the jars and place in the freezer. Leave to set for at least 4 hours, preferably overnight.
4. Scatter some hazelnuts and Cioccociola cream over the ice cream to decorate. To do this, briefly roast the hazelnuts in the oven at 180 degrees until they are golden brown and the skin is falling off.
