- 7 large bananas – total weight with the skin off approx 670g
- 35 g frozen strawberries
- 2 tbsp Coffee Choc Shot
- 360g NOMO Choc – any flavour
- Chop all the bananas into chunks and place in the freezer for at least 2hrs, preferably overnight.
- Line a 2lb loaf tin with cling film (with as few creases as possible to make it easier to peel off later).
- Brush the cling film in oil. If you haven’t got a pastry brush, you can use a bit of tissue instead.
- Melt 120g of choc, pour into the clingfilm and swirl around so it covers all of the sides. A brush helps here too!
- Place in the freezer for at least 15 mins to harden.
- Place 235g of banana into a smoothie maker/blender and blend until smooth. (With all the blending required to make all 3 layers of ice cream, if your smoothie maker is struggling, add a dash of dairy free milk)
- Pour into the choc mould, level out and place in the fridge for 10 mins.
- Place 200g of banana & 35g of strawberries into the smoothie maker & blend.
- Pour onto the banana layer, level it out & return to the freezer for another 10 mins.
- Add the remaining 235g of banana & choc sauce to the smoothie maker and blend. Pour onto the strawberry layer. Do not go higher than the choc coated sides!! Freeze again until firm to touch. You’ll need to freeze it a little longer this – likely to take approx 1-2hrs.
- Melt 80g of choc and pour over the top of the choc ice cream layer to seal the whole thing. Don’t leave any gaps. (You’ll need to work QUICKLY – as soon as the melted choc hits the ice cream, it’ll start to freeze. Tip – I melted 40g first and spread that around. I then melted the rest and fill in the gaps)
- Leave to set for 30 mins in the freezer (or until firm to touch). At this stage, check there’s no gaps in the lid. If there is, melt a tiny bit of choc and patch it up.
- Now for the fun bit!! Remove the whole thing from the loaf tin (I tipped mine upside down, waited a few mins for it to start to melt slightly and then hit the bottom with a rolling pin & it came out quite easily)
- Peel off the cling film. (Tip – if bits get stuck, scratch them out with the ends of the scissors. Don’t worry if you make the choc look untidy because it’s going to get another coat)
- Place the choc ice the “right way up” (the widest part at the bottom – like my pics) onto a cooling rack. Melt 160g of choc and pour over the choc ice & quickly spread around to neaten it up.
- Quickly sprinkle over the 100s and 1000s and freeze until you’re ready to eat!
Chef: Jess Galsworthy
NOMO is proud to support those living free-from and vegan lives, and so there’s a recipe for everyone here! We all have different requirements, so please do double-check the ingredients to ensure that they are appropriate for you. For any queries please contact us at @Hello@NOMOChoc.com. We can’t wait to see what you create!