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Raw banana and hazelnut butter ice-cream in a croissant

 

Just landing back from a week-end in Venice, I am giving you here the quickest and easiest ice-cream recipe. It only takes two ingredients – plus the croissant into which you will nest your ice-cream balls, in true venetian style (see photo)!

Ingredients list:

  • 3 frozen bananas
  • Hazelnut butter (with ou without cocoa) , 100gr

About the two ingredients:

I buy my hazelnut and cocoa butter from Wholefoods but you can make your own or use any favourite nut butter. To make it yourself you just need a tough blender, chuck hazelnuts in with a spoonful of melted 90 percent cocoa chocolate and whizz to a paste. You might add a teaspoon of water if too sticky.

The frozen bananas are something I always keep in my freezer for smoothie making – or ice-cream as in here, or  for my rum raisin  frozen yogurt. A real good way of using up ripe bananas nobody wants to eat…

Anyway, using a blender or a thermomix, just blend both ingredients until smooth and eat straightway and gelato-cold in a crispy croissant or a soft brioche, as they do in Sicily. This is the best way to eat ice-cream! Trust an Italian to know this : It is million times better than the dry cones we usually have to make do with everywhere else…

This recipe is raw, natural and tastes hyper indulgent…

Of course there is much more to food in Venice than ice-cream but starting there is not a bad starting point…IMG_9283

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