Chocolate Banana Ice Cream is perfect for any time of day. Whether you’re craving a mid-afternoon snack or a post-dinner treat, this creamy and indulgent dessert is sure to hit the spot.
Plus, it’s a great way to use up overripe bananas, reducing food waste and saving you money. I love making a batch and keeping it in the freezer for whenever the craving strikes!
Number of Servings: 4 servings
Prep Time: 5 minutes
Total Time: 4 hours 5 minutes
Cuisine: Vegan Dessert
Ingredients:
- 4 ripe bananas, sliced and frozen
- 1/4 cup cocoa powder
- 2-3 tablespoons maple syrup or agave nectar (adjust to taste)
- 1 teaspoon vanilla extract
- Pinch of salt
- Optional toppings: chopped nuts, shredded coconut, vegan chocolate chips
Equipment/Utensils Required:
- Food processor or high-speed blender
- Freezer-safe container
Preparation Steps:
- Place the frozen banana slices, cocoa powder, maple syrup or agave nectar, vanilla extract, and a pinch of salt into a food processor or high-speed blender.
- Blend the ingredients until smooth and creamy, scraping down the sides of the bowl as needed.
- If the mixture is too thick, you can add a splash of non-dairy milk to help it blend.
- Once the mixture is smooth, transfer it to a freezer-safe container and smooth the top with a spatula.
- Cover the container and freeze the ice cream for at least 4 hours, or until firm.
- When ready to serve, let the ice cream sit at room temperature for a few minutes to soften slightly.
- Scoop the ice cream into bowls and garnish with your favorite toppings, such as chopped nuts, shredded coconut, or vegan chocolate chips.
- Enjoy your creamy and delicious Chocolate Banana Ice Cream!
Nutritional Information (per serving):
- Calories: 160
- Total Fat: 1g
- Saturated Fat: 0.5g
- Carbohydrates: 39g
- Fiber: 6g
- Protein: 2g
Vitamins and Minerals (per serving):
- Vitamin C: 20%
- Vitamin B6: 20%
- Potassium: 15%
- Magnesium: 10%
- Iron: 4%
Chocolate Banana Ice Cream
Chocolate Banana Ice Cream is perfect for any time of day. Whether you're craving a mid-afternoon snack or a post-dinner treat, this creamy and indulgent dessert is sure to hit the spot. Plus, it's a great way to use up overripe bananas, reducing food waste and saving you money. I love making a batch and keeping it in the freezer for whenever the craving strikes!
Ingredients
- 4 ripe bananas sliced and frozen
- 1/4 cup cocoa powder
- 2-3 tablespoons maple syrup or agave nectar adjust to taste
- 1 teaspoon vanilla extract
- Pinch of salt
- Optional toppings: chopped nuts shredded coconut, vegan chocolate chips
Instructions
- Place the frozen banana slices, cocoa powder, maple syrup or agave nectar, vanilla extract, and a pinch of salt into a food processor or high-speed blender.
- Blend the ingredients until smooth and creamy, scraping down the sides of the bowl as needed.
- If the mixture is too thick, you can add a splash of non-dairy milk to help it blend.
- Once the mixture is smooth, transfer it to a freezer-safe container and smooth the top with a spatula.
- Cover the container and freeze the ice cream for at least 4 hours, or until firm.
- When ready to serve, let the ice cream sit at room temperature for a few minutes to soften slightly.
- Scoop the ice cream into bowls and garnish with your favorite toppings, such as chopped nuts, shredded coconut, or vegan chocolate chips.
- Enjoy your creamy and delicious Chocolate Banana Ice Cream!
Notes
Nutritional Information (per serving):
- Calories: 160
- Total Fat: 1g
- Saturated Fat: 0.5g
- Carbohydrates: 39g
- Fiber: 6g
- Protein: 2g
- Vitamin C: 20%
- Vitamin B6: 20%
- Potassium: 15%
- Magnesium: 10%
- Iron: 4%
