RecipeChocolate Ice Cream
- Calories: 95
- Protein: 2g
- Total Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Cholesterol: 0mg
- Total Carbohydrate: 22g
- Dietary Fiber: 3.5g
- Total Sugar: 9.5g
- Natural Sugar: 9.5g
- Added Sugar: 0g
- Sodium: 20mg
My chocolate ice cream derives its sweet and creamy flavor from a surprise ingredient: bananas. That’s right! There’s not a drop of added sugar in this deliciously healthy indulgence. And it’s just 95 calories—the store-bought version has more than twice that amount. It’s also dairy-free (though you can use cow’s milk in place of coconut milk).
- Prep time
- Total Time
- 4 ripe bananas, peeled and frozen
- ½ cup unsweetened cocoa powder
- ¼ cup unsweetened coconut milk beverage
- ½ teaspoon vanilla extract
- Pinch of salt
Whisk together the cocoa powder, coconut milk, vanilla and salt in a small bowl.
Break the frozen bananas into large chunks and place in the bowl of a food processor along with the chocolate mixture (if your bananas have been in the freezer for longer than a day, it’s best to thaw for about 10 minutes before pureeing). Blend well, stopping to scrape down the sides often to get a smooth, even consistency.
Scoop the ice cream into small bowls and serve immediately or cover and freeze. If you’re saving the ice cream for a later time, remove the bowls from the freezer about 5 minutes to slightly thaw before serving the treat.
Makes 3 cups; 1/2 cup per serving
