Two Ingredient Nutella Ice Cream

The recipe we used my homemade nutella for in our recent dairy-alternative class was to make Nutella ice cream.  There are only two ingredients - nutella and a banana.


It is a version of frozen banana vegan ice cream - that is creamy and delicious and with the nutella, you wouldn't even think of having dairy ice cream again.


Here's how to make it:

Ingredients - for 1 serving.
1 banana
1 tablespoon Nutella - preferably homemade

Slice the banana and freeze overnight.  Put the banana in a small blender or food processor and blend until smooth. You will probably have to scrape down the sides of the machine a few times, but keep going. It will take a couple of minutes and suddenly, the "ice cream" will come together. Add the nutella and blend again.

Serve immediately and enjoy.


If you haven't had frozen banana "ice cream" before you'll be amazed at the creaminess of it.  It is very satisfying and so quick to make. The consistency of soft serve ice cream. Obviously you can add whatever you like to the banana if for some reason, nutella isn't you thing.... from other frozen fruit to spices to nut butters to ......

Give it a try and you'll be converted to the ultimate healthy ice cream - with no cream, nor refined sugar.



Instead you get fiber from the banana, plus phytonutrients, minerals and vitamins.  I'm going to make this for my ice-cream loving dad when I go back to England next month!  Yes, he's a vanilla ice cream man, but we'll see!
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Sister Mary Cake - version 2

No, although this could be considered a minimalist cake with only two ingredients, it isn't for a nun or created by a nun, rather it is a recipe for my sister, Mary!  It is a gluten free, sugar free, dairy free cake recipe.


I posted a photo of a three ingredient cake on my blog a couple of weeks ago and my sister asked for the recipe as she liked the look of it.  I hadn't been totally happy with the result of that one, so thought I'd try it again with some modification - so here is version 2 - for my sister, Mary.  It's still not quite there but hopefully version 3 will bring it all together.

Version 1 was made with eggs, lemon juice and almonds.

Version 2 is made with just eggs and walnuts.  It is then decorated with raspberries - so I guess they are the third ingredient.   I won't show the recipe yet as it's not good enough.

Folding the walnuts into the eggs
This time I made the mistake of putting the mixture in too small a diameter pan and so it was too tall for the frothy eggs to support it and thus it sank in the middle (see photo below).  In version 3, I think I'll try using two pans, one for each layer or one slightly wider pan.


Also, the flavor needed a little something to lift it.  When I halved the sponge, I put "mushed" raspberries inside and then put more whole raspberries on top. They went someway to "lifting" the flavor ( and also filling the dip in the top!) but I think what it needs is some citrus, so I'll try some lemon zest in version 3, both in the cake and with the mushed raspberries!

Before photographing the current cake, I felt it needed a sprinkle of something on top. Many cakes utilize powdered/icing sugar for this, but as this is a sugar free cake, I sifted some raspberry flour on top.  Which do you prefer the look of - no sprinkle, or sprinkle?



The recipe is developing.... but not quite there yet.  I'll keep you posted.  Patience, Sister Mary!!!!
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