Chocolate-Nut Nice Cream with choco:MAGIC

This choco-nut Nice Cream with choco:MAGIC combines frozen bananas with creamy nut butter, roasted hazelnuts, and a delicate chocolate note. The simple vegan Nice Cream recipe is quick to prepare, contains no conventional household sugar, and is perfect as a summery dessert or creamy chocolate snack.

Effect on the constitutions

Lung (Wind/Energy)
The creamy banana, nut butter, and nuts give the Nice Cream a nourishing, grounding quality. This can be particularly pleasantly balancing for Lung. It is best enjoyed not ice-cold, but slightly thawed.

Tripa (Fire/Metabolism)
Banana and the creamy base have a relatively mild effect. For pronounced Tripa, use hazelnuts, cocoa, and warming spices such as cinnamon more sparingly.

Beken (Earth/Water)
The Nice Cream is rich due to the banana and nut butter. For Beken, therefore, choose a smaller portion, use slightly less nut butter, and brighten the flavor with a pinch of cinnamon.

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Produkte im Rezept

choco:MAGIC

Split

Ingredients

3 ripe bananas, sliced and frozen
3 tsp (approx. 6 g) choco:MAGIC
2 tbsp almond or hazelnut butter
2–4 tbsp almond or oat drink
1 pinch of cinnamon
1 small pinch of sea salt
30 g hazelnuts or almonds, roughly chopped
optional: 1 tsp maple syrup, if a little extra sweetness is desired

For the topping

some chopped and lightly roasted hazelnuts or almonds
cacao nibs
optional: a few banana slices
a little almond or hazelnut butter

How to make it

Roughly chop the nuts and briefly roast them in a pan without fat until they smell pleasant. Let them cool slightly.

Add the frozen bananas, choco:MAGIC, nut butter, cinnamon, salt, and initially 2 tbsp plant-based drink to a powerful blender. Blend briefly and vigorously until a thick, creamy ice cream forms. Add a little more plant-based drink only if necessary.

Briefly fold in about half of the roasted nuts. Immediately transfer the nice cream to small bowls and top with the remaining nuts, cacao nibs, and a fine swirl of nut butter.

Tip: For a particularly intense chocolate-hazelnut version, use hazelnuts and mix in an additional 1 tsp of cocoa powder. If you prefer the nice cream firmer, place it in the freezer for about 30–45 minutes after blending.