Here is a chocolate mousse as quick to make as it is indulgent, where the avocado brings all its creaminess without anyone guessing it is there. Rich in good fats and, thanks to the cocoa, in antioxidants, it is a little treat that pleases as much as it nourishes. A few minutes in the blender is all it takes, to enjoy right away or chilled. The cocoa that gives it its deep colour is worth a detour: find out how to use raw cocoa powder. As for the avocado, not every avocado variety suits this kind of dessert: Hass remains the most reliable.
Frozen chocolate-banana mousse with avocado
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Organic raw cacao powder (Nacional variety)
€9.90 Out-of-Stock
Ingredients
- 1 ripe avocado
- 2 ripe bananas
- 2 frozen bananas
- 25 g of cocoa powder
- 3 soaked dates
Method
- Place all the ingredients in a blender or food processor.
- Blend until perfectly smooth and creamy.
- Serve straight away, or chill in the fridge for a firmer mousse.
Tip
Two generous portions for an indulgent break for two, or one very generous one to treat yourself.
For perfect ice cream every time: with the Ninja CREAMi Deluxe ice cream machine, there is no need to stir every hour or keep checking how it sets in the freezer. You freeze the mixture in its pot, choose the programme (ice cream, sorbet, gelato or granita), and in a few minutes the machine gives you a creamy, smooth, crystal-free texture. It is the machine we adopted this summer for our plant-based ice creams.
The full range Cacao
Biovie raw cacao comes from Ecuador, Nacional variety, bought directly from a cooperative under the SPP label (Symbol of Peasant Producers), with partner Rrraw Cacao Factory. Unlike conventional cacao, it is never roasted: the beans ferment, then dry in the sun at under 42 °C, which preserves its nutrients better than high-temperature roasting. It comes as whole beans, cacao nibs, powder or melting paste. To get started, try the nibs, which are easy to add to a yogurt or smoothie without any preparation., 11 products
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Raw cocoa powder is part of our Raw Cacao range.
FAQ: your questions about banana ice creams
How do you make homemade banana ice cream?
There is only one rule to follow: the banana must be really ripe when you freeze it, peeled and sliced into rounds, spread flat on a tray rather than piled up. Allow at least three hours in the freezer. Then the slices go through a food processor or a powerful blender, with nothing added at first: the mixture will first break down into crumbs, then into a grainy paste, then suddenly into a smooth cream. That is the moment to wait for. A splash of plant milk only helps if your machine is really struggling.
How do you make creamy banana ice cream?
Three levers, in order of effectiveness. First, ripeness: a banana speckled with brown contains more simple sugars, which limit the formation of large ice crystals. Next, a fat - here the avocado, elsewhere a spoonful of nut butter or coconut milk - which coats the water and stops the texture from turning brittle. Finally, scraping: stop the processor every thirty seconds to bring the mixture back towards the blades, rather than letting it run empty.
Is it possible to make ice cream without an ice cream maker?
Yes, and that is the very principle of this whole family of desserts. An ice cream maker churns, that is, it stirs while the mixture freezes, to break up the crystals. By starting from fruit that is already frozen and blending it cold, you get the same result in a single step: blending plays the role of churning. The trade-off is that it has to be eaten fairly quickly. A mousse like this one is enjoyed straight away, or after a short stay in the freezer - beyond that, it sets solid.
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