I was away for most of September, so it’s been a while since I last posted a recipe. But now I’m back at uni and to celebrate the occasion I finally tried nice cream. I’ve been meaning to make it all summer but somehow never got around to it and to be honest, it wasn’t really hot enough in England either. I had even sliced up and frozen some bananas in preparation, but still never used them. Making this bowl took less than 5 minutes, so I really don’t understand why past-me put this off for so long?!
Anyway, I finally made my first bowl of nice cream and honestly I am in love. To justify this as a meal and make it more filling, I added silken tofu and it was perfect. I still can’t believe how creamy and chocolate-y this nice cream is and had to keep telling myself that this is actually quite healthy because it is so decadent. This is genuinely the heart-eye emoji in a bowl. I am a huge fan of sweet breakfasts, so basically having dessert for breakfast is a dream come true and I will definitely be making this often. I feel like I’ve been missing out on lots of delicious opportunities involving nice cream and also silken tofu, so this definitely needs to change. I hope you enjoy this as much as I did!
Chocolate Protein Nice Cream
- 2 bananas frozen
- 100 g silken tofu
- 2 tbsp cocoa powder
- toppings eg. berries, nuts, seeds optional
- Blend the bananas and tofu together.
- Add the cocoa powder and blend until everything is well-mixed.
- Pour into a serving bowl and decorate with any toppings if you want. Enjoy!