Chocolate Banana Ice Cream Recipe
User Reviews
4.8
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Prep Time
5 mins
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Total Time
5 mins
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Servings
2 cups
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Calories
172 kcal
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Course
Dessert
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Cuisine
North American
Chocolate Banana Ice Cream Recipe
Description
This Chocolate Banana Ice Cream recipe uses ripe bananas frozen beforehand as its primary base, providing natural sweetness and a creamy texture when blended. Cocoa powder adds a chocolatey depth, while almond butter contributes a subtle nutty richness and smoothness. When made in a blender, the bananas are processed on high speed with the help of a plunger to achieve a smooth consistency; a food processor version uses a small amount of milk to aid blending and results in a similarly creamy texture.
The ice cream can be served immediately for a soft-serve style or frozen for a couple of hours to firm up into a scoopable consistency. Optional chocolate chunks or chips sprinkled on top add a contrasting texture and extra chocolate bursts. This dessert is free from added refined sugars and can be customized with nut butters or milks to suit preferences.
A handy tip is to freeze bananas as they begin to overripen to always have ready ingredients. This simple recipe uses whole food components and minimal equipment, making it accessible for many home cooks.
Ingredients
- 4 banana peeled, frozen
- ¼ cup cocoa powder
- 2 tablespoons almond butter can sub peanut butter
- ¼ cup milk only use if you are making this in a food processor, of choice
- chocolate to sprinkle on the top, optional, chunks or chips
Instructions
Chocolate Banana Ice Cream in your Blender:
- Place the frozen bananas, cocoa powder, and almond butter into your high-powered blender.
- Blend the bananas on high speed using the plunger to push the bananas down as needed. After 2-3 minutes the ice cream will run smoothly.
- Either eat right away or freeze for 2 hours so that it is hard enough to scoop into cones. Sprinkle with chocolate chunks, if you'd like.
Chocolate Banana Ice Cream in your Food Processor:
- Place the frozen bananas, cocoa powder, almond butter, and your choice of milk into your food processor. Pulse until the bananas are mostly broken down.
- Scrape the sides of the food processor then continue processing on high until the ice cream is smooth and creamy.
- Either eat right away or freeze for 2 hours so that it is hard enough to scoop into cones. If using, sprinkle with chocolate chunks.
Notes
- Freeze ripe bananas in reusable bags when they begin to overripen to have a ready base for this ice cream.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2cups
Amount Per Serving
Calories 172 kcal
% Daily Value*
| Serving | 1 serving = ½ cup | |
| Calories | 172kcal | 9% |
| Carbohydrates | 32g | 11% |
| Protein | 5g | 10% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 1mg | 0% |
| Sodium | 9mg | 0% |
| Potassium | 588mg | 13% |
| Fiber | 6g | 24% |
| Sugar | 16g | 32% |
| Vitamin A | 107IU | 2% |
| Vitamin C | 10mg | 11% |
| Calcium | 59mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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