Remember that vanilla cake batter ice-cream recipe I made last week? Well, I decided to tweak it. In my humble opinion, if any cake batter is the best, it is the chocolate kind. I am kind of a chocoholic (leave anything involving chocolate in the fridge at your peril!), so naturally I had to make a chocolate cake batter version, as with everything, chocolate makes it better. The baking soda makes this recipe so fluffy, just like you would expect from cake batter made from eggs! Also, how cute are these ice-cream cups?! They came with little wooden spoons too, I couldn't resist!

Recipe altered from Munchin with Munchkin's recipe:

You will need:

2 frozen bananas
1 tsp vanilla essence
2 tbsp maple syrup
1 tsp butter essence
1/4 baking soda/bi-carb soda
2 tbsp cacao

1. Combine banana, maple syrup and vanilla essence in a food processor until smooth. Add baking soda, butter essence and cacao until combined. Taste. You might need to add a little more butter essence depending on the strength of the brand you use, as the cacao can overpower the butter essence.
2. Serve immediately or place in a metal tray and place in freezer for 30 minutes to an hour until frozen, though you will need to whisk it every 30 minutes so that it doesn't turn into an ice-block.