Joy Bauer Weight Loss

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 recipe comes straight from my newest book, From Junk Food to Joy Food. Check it out here.

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
This recipe makes 6 Servings
  • 4 ripe bananas
  • ½ cup unsweetened cocoa powder
  • ¼ cup unsweetened coconut milk beverage
  • ½ teaspoon vanilla extract
  • Pinch of salt

Peel and cut the bananas into 1-inch rounds. Place the bananas in a freezer bag and freeze them for at least 3 hours.

Right before you’re ready to make the ice cream, whisk together the cocoa powder, coconut milk, and vanilla in a small bowl.

If your banana slices have been in the freezer for longer than a day, it’s best to let them thaw in the food processor bowl for about 15 minutes. Place the frozen bananas, chocolate mix, and salt in a food processor and 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 in plastic wrap 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