RecipeChocolate Ice Cream

Nutrition Facts
Amount per Serving
  • 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

This simple chocolate ice cream derives its sweet and creamy flavor from a surprise ingredient: potassium-packed bananas. When it comes to choosing which bananas to freeze, the riper the better—think brown speckled skins—as they’ll ensure every scoop of this frozen treat is brimming with wholesome sweetness. The bananas are then blended with cocoa powder, a hint of vanilla extract and a splash of preferred milk to create a chocolatey paradise that’s both nutritious and delicious. Just imagine scooping up a bowl of bliss that’ll satisfy your sweet tooth and your wellness goals in one scrumptious serving. It’s the thrill of the chill!

  • Prep time
  • Total Time
This recipe makes 3 cups (6 servings)
  • • 4 ripe bananas, peeled and frozen
  • • ½ cup cocoa powder
  • ¼ cup milk of choice (light coconut milk, cow’s milk, etc.)
  • • ½ teaspoon vanilla extract
  • • Pinch 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.

Nutrition information based on ½-cup serving using light coconut milk

Try my 2-Ingredient Chocolate Fudge Cakes.