Nice Cream
- 50-100g Sproud, fridge-cold
- 100 g roasted hazelnuts
- 50 ml agave syrup
- A pinch of salt
- 2 tbsp cacao
- 550g frozen banana (about 5 whole bananas)
STEP BY STEP
1. Whizz hazelnuts, agave syrup, salt and cacao in a food processor until smooth.
2. Add some Sproud to achieve a creamy texture. Add the bananas and pulse until blended. Finally add Sproud until desired consistency. Store the nice cream in the freezer.