Cacao Banana Ice Cream (Now with Nibs!)

Thursday, March 12th, 2015

2015-03-01 - Cacao Banana Ice Cream - 0001 [flickr]

Last week I received a packet of sample goodies from Kazu; nestled among the quinoa, matcha powder, and goldenberries were cacao powder and cacao nibs. As usual, when faced with food items for review, I went with my first instinct: make ice cream! I even happened to have a few quarts of sliced bananas in the freezer, just waiting on me; serendipity, anyone?

So what’s the diff between cocoa and cacao powder, you might be wondering? While both begin life in the pods of the Theobroma cacao plant, the difference lies in the processing: cocoa beans are roasted before being cracked, deshelled, and ground into a powder, while cacao beans are not. (The shells, by the by, are where we get nibs.) Cacao is raw; cocoa is not. It may also contain more antioxidants than its processed counterpart.

Neither cacao nor cocoa should be confused with carob, which comes from an altogether different plant (the carob tree) and is the only one of the three that’s suitable for canines. Both cacao and cocoa contain theobromine, which is toxic to dogs.

Since cacao and cocoa powder can be used almost interchangeably, the recipe was a no-brainer. I only used 3 tablespoons of cacao, but feel free to increase it to a full quarter cup if you’d like a stronger flavor. And as long as you omit the sugar and soy milk (hopefully you’ll need neither – ’tis the goal with banana ice cream, after all), this recipe is suitable for those on a raw food diet.

Bon app├ętit!

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