The perfect way to satisfy any chocolate craving, this nice cream relies on ripe bananas to create a velvety frozen dessert. It’s delicious as is or can be topped with toasted coconut, chopped walnuts and more.
| Level: | Easy |
| Total: | 12 hr 15 min |
| Active: | 15 min |
| Yield: | 1 1/2 cups |
| Level: | Easy |
| Total: | 12 hr 15 min |
| Active: | 15 min |
| Yield: | 1 1/2 cups |
Ingredients
- 3 large ripe bananas, peeled
- 3 tablespoons Dutch-processed cocoa powder
- 1 tablespoon virgin coconut oil
Instructions
- Cut each banana into 6 chunks and freeze until rock solid, preferably overnight.
- Put the banana chunks, cocoa powder and coconut oil in a food processor and process. Hang on, your food processor may jolt in the very beginning! The bananas will look crumbly at first, then gooey and eventually light and creamy- just like ice cream. Stop the food processor frequently to scrape down the sides of the bowl and break up any clumps. Serve right away or scrape into a container and freeze until ready to serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 130 |
| Total Fat | 4 g |
| Saturated Fat | 3 g |
| Carbohydrates | 26 g |
| Dietary Fiber | 4 g |
| Sugar | 13 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 2 mg |
| Serving Size | 1 of 4 servings |
| Calories | 130 |
| Total Fat | 4 g |
| Saturated Fat | 3 g |
| Carbohydrates | 26 g |
| Dietary Fiber | 4 g |
| Sugar | 13 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 2 mg |
Reviews
I love this vegan version of ice cream! I actually substitute oat milk for the oil and love it even more! This is a sweet dark chocolate treat that is so satisfying, plus had the benefit of being a serving of fruit— it’s a win-win for me