Non-Dairy Chocolate Banana Ice Cream Recipe
If you are anything like us, you have bought a bunch of bananas with every intention of eating them before they get too brown. Despite the best efforts, they always turn. But we hate to waste food.
Instead, freeze those bananas and make this delish ice cream (which, btw is a basically guiltless choice compared to banana bread). The best part is that it requires only two ingredients. Even if you don’t have a dairy sensitivity this is a great way to kick that sweet tooth without all the calories.
1-2 frozen bananas
½ - 1 teaspoon of dark chocolate cocoa powder
Chocolate lovers will want to use a full teaspoon!
Hershey’s Special Dark 100% on hand but Ghirardelli makes a great chocolate powder as well! You don’t need to use 100% cocoa but try to stay above 70% to get the antioxidant benefits of a dark chocolate.
- Take your frozen banana(s) out of the freezer and defrost them either a. on the counter for 15 minutes or b. in the microwave on a quick defrost setting. The goal is to get them to a point where you can peel back the skin and squeeze the now slightly, mushy banana into a blender or food processor. A mini-prep plus from Cusinart and it works great.
- Add ½-1 teaspoon of the chocolate powder and blend together until smooth. The mix should now have a light brown tint and look like chocolate ice cream.
- Use a spatula and scoop the mix into a bowl. Grab your spoon and enjoy!
Julia Blanchard is a content contributor for JUGs by night, by day she works at Amazon on some of Alexa’s feature expansion programs. You can follow her @jcblanchard6 on Instagram.