Chocolate Grape Soft Serve

March 22nd, 2013 6:01 pm by Kelly Garbato

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So this recipe came into being one afternoon when, upon rummaging through the fridge, I discovered that there were no fewer than five jars of jam taking up valuable real estate on the door. Of all the flavors – cherry, raspberry, strawberry, apricot, and grape – it was the combination of grape and chocolate that most appealed to me. I mean, they make chocolate covered grape truffles, right? And so Chocolate Grape Soft Serve was born!

One half of a cup of jelly results in a grape flavor that’s subtle yet distinguishable. Use more or less according to your own tastes. Since the jelly has sugar, it’s doubtful that you’ll need to add any extra sweeteners – but if you do, go with maple syrup or agave nectar. The liquid really helps to get things moving.

Photographed with my adorable Halloween plate since it really hasn’t gotten much play, seeing as I bough it during the 2012 post-autumn clearance sale – and with a ginormous Supernatural coffee table book in the background, because it matches in both colors and content. Witches and ghosts and familiars, oh my!

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Chocolate Grape Soft Serve

(Makes about a quart of ice cream.)

Ingredients

4-5 overripe bananas, peeled, sliced and frozen
3 tablespoons cocoa powder
1/2 cup of grape jelly
more maple syrup or another vegan sweetener, if needed
a splash of non-dairy milk or creamer, if needed

Directions

1. Place the bananas in the food processor and pulse until smoothly blended. Most likely you’ll need to stir them by hand several times, as the frozen chunks tend to gather and become “stuck” on one side of the bowl. If necessary, add a splash of non-dairy milk or creamer to get things moving!

Alternately, you can allow the bananas to defrost on the counter top for 30 to 60 minutes beforehand, so that they’re easier to work with. Before putting them in the food processor, break them up into smaller chunks with a butter knife.

Note: Since introducing extra liquids (such as non-dairy milk) into the mix results in a slightly icier finished product, I prefer defrosting to non-dairy milk. If you’re in a hurry, pop the bananas in the microwave for 20 to 45 seconds instead.

2. Add the cocoa powder and jelly and pulse until blended. Sample the batter to taste an add extra cocoa powder or jelly to taste. If the ice cream isn’t sweet enough, add a little sweetener; maple syrup works well here!

3. Transfer the ice cream to an airtight container. Enjoy immediately as soft serve, or pop the ice cream in the freezer for an hour+ for a firmer dessert. Store any leftovers in the freezer in an airtight container. If the frozen banana ice cream proves too hard to scoop, microwave it for ten seconds to help loosen it up (or let the container sit on the counter for ten to thirty minutes prior to eating, depending on room temp).

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