Chocolate Nice Cream
Recipe by: Clement Pedro as seen on Afternoon Express
Preparation time: 15 minutes
Chilling Time: 3 hours
4 Ripe bananas, peeled and cut into chunks before being frozen
3T good quality cocoa powder
50g coconut chunks, thinly sliced and toasted
74g pecan nuts, finely grated
Add the frozen banana to a food processor and blend with the cocoa powder until completely blended and smooth. Add to a container and place in the freezer to firm up and store.
While the ice cream is setting add the slices of coconut and pecan nuts to a baking tray and toast in the oven.
Take the ice cream out the freezer 10 minutes before scooping to soften slightly. Scoop large balls of the nice cream and add to serving bowls. Top with the coconut slices and finely grate the pecans over before serving.
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