This recipe came about because someone decided that ice cream is not a snack. We disagree with that decision. Chocolate Cherry Nicecream is frozen cherries, banana, and mango blended with hazelnut butter and POW Chocolate Casein until the consistency is creamy, dark, and ridiculously delicious. The casein protein makes it taste more like chocolate than chocolate usually does, and that you actually feel full afterwards — which is unusual for something eaten with a spoon from a glass. If you want it simple, it's ready in three minutes. If you want it with a strawberry base, chocolate sauce along the edges of the glass, and corn puffs on top, it takes five minutes and looks like something from a Stockholm cafe with a queue outside. Both versions taste the same. One photographs better.
Ingredients
- 200 g frozen banana
- 200 g frozen mango
- 200 g frozen cherries
- 1 large tablespoon hazelnut butter
- 60 g POW Chocolate Casein (2 scoops)
- 200 ml unsweetened almond drink
For extra luxury:
- 100 g frozen strawberries
- 100 g frozen cherries
- Chocolate sauce
- Fresh cherries and corn puffs for topping
Instructions
- Blend banana, mango, cherries, hazelnut butter, POW Chocolate Casein, and almond drink in a high-speed blender until you have a completely smooth and creamy nicecream.
- If you want it simple: pour directly into a bowl or glass and top with cherries and corn puffs.
- If you want it luxurious: start by blending 100 g strawberries and 100 g cherries and pour into the bottom of two glasses.
- Drizzle chocolate sauce along the inside of the glasses and then fill with the nicecream.
- Top with fresh cherries and corn puffs — serve immediately, preferably to someone else so you don't eat both portions. Or actually, do it.
