The nice cream addiction continues… yep, even in winter. I will sit practically in the fire with a hot water bottle in hand just so I can still enjoy my daily nice cream/smoothie bowl… Totally normal. When you try this chocolate mousse nice cream you’ll understand why!
As we always say we love to add some kind of superfood ingredient to boost the nutritional value of our nice cream/smoothie recipes. For this chocolate mousse nicecream, we’ve chosen mesquite powder which provides natural sweetness as well as being a source of magnesium, calcium, zinc, potassium and iron.
4 frozen bananas
1/4 cup cacao powder
1 tbsp hulled tahini
2 tsp mesquite powder
1 tsp cinnamon
2 medjool dates
- Combine all ingredients in a high-power blender. Blend slowly on a lower setting (this helps to create the thick, ice cream-like consistency).
- Transfer to bowls and top with peanut butter, cacao nibs and/or your choice of fresh fruit.
To make your nice cream extra thick, make sure you chop your bananas into small pieces before blending and then blend slowly on a low power setting. Might take a little longer but it’s worth it! We use a Vitamix.