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.

Topping

• Roasted, chopped hazelnuts
• Sea salt

Serve

Drizzle the salted caramel sauce over two scoops of nice cream and sprinkle with chopped hazelnuts and salt flakes.