Chocolate Chip 'Icecream'

My Chocolate Chip 'Icecream' is 3pp/approx.250kcal per portion


(Two portions is 7pp)


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You Will Need: (Per portion)


1 batch of frozen banana 'icecream' base using 1 medium or large frozen banana.

(Click HERE for recipe)

1 sachet Highlights hot chocolate

(or 11g taken from a large jar)

100g 0% fat Total Greek yoghurt

6g chocolate chips


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Make the frozen banana 'icecream' base according to my instructions.

(Click HERE)

Add the drinking powder to the mixture.


Sprinkle it on top and make sure you have the plunge cap in the lid of the food processor or there will be a chocolate storm cloud!


Blend until smooth and evenly distributed through the mixture. This mixture has the texture and a flavour reminiscent of cookie dough.


Add the 0% fat Greek yoghurt. This enhances the creaminess and makes the portion go further.


Dollop into your chosen serving dish, piling it high. Finally, sprinkle with chocolate chips. You can either stir them through the mixture or leave them as a pretty topping.

At this stage, the 'icecream' is very soft, like a really cold chocolate mousse. I love it like this, but if you want it to firm up again, pop it back into the freezer for 15-20 minutes.

Don't leave it too long as it goes rock hard and ice crystals will form-it's never the same amazing texture if you totally re-freeze it, and takes ages to defrost to an edible texture.


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