Decadent meets healthy in this delicious and absolutely irresistible recipe. Don’t get fooled by its luscious look, this freakshake is made with better-for-you ingredients but still will make your taste buds go crazy! Choose your favourite toppings but don’t forget to add a generous bunch of Popcorn Shed’s Pop n Choc because these big chocolate caramel popcorn with Belgian milk chocolate are the perfect finishing touch to any freakshake. If you want a more chocolatey experience feel free to add a bit of cocoa powder to the nice cream base…more chocolate, more fun!
(2 servings)
INGREDIENTS
For the shake:
3 frozen bananas
¼ cup coconut milk
A splash of lemon juice
½ teaspoon vanilla bean powder
2 teaspoons pure maple syrup, optional
Toppings:
Popcorn Shed’s Pop’n’Choc gourmet popcorn.
Coconut whipped cream
½ a banana, dipped in dark chocolate
A small piece of chocolate
Homemade chocolate chip cookies
Directions
First of all don’t forget to cut bananas into medium-sized chunks before freezing, this will help the blades break down the banana faster when you blend the nice cream.
To make the banana ice cream (nice cream) simply place banana chunks, milk and vanilla bean powder inside the bowl of your food processor (or high-speed blender), pulse until creamy and there are no lumps. Pour in a splash of lemon juice and mix again. Taste and add around 2 teaspoons of pure maple syrup for extra sweetness; if your bananas are ripe enough you won’t need to add any sweetener.
The nice cream should have a smooth and soft serve-like texture. Serve immediately divided in two milkshake cups and top with coconut whipped cream, half a banana dipped in dark chocolate and a generous bunch of Popcorn Shed’s Pop ‘n’ Choc gourmet popcorn.
Add as many toppings as your heart desires!
Recipe by Gemma Gonzalez, author of the blog Cinnamon Girl.
Blog: http://cinnamongirldelights.blogspot.com/
Instagram: https://www.instagram.com/cinnamongirlbcn/
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