RecipeChocolate (Dairy-Free) Ice Cream with Raspberries

Nutrition Facts
Amount per Serving
  • Calories: 100
  • Protein: 2.5g
  • Total Fat: 1.5g
    • Saturated Fat: 0.5g
  • Cholesterol: 0mg
  • Total Carbohydrate: 25.5g
  • Dietary Fiber: 5.5g
  • Total Sugar: 11.5g
  • Sodium: 28mg

You’ll definitely scream for this ice cream. The dairy-free treat based on frozen bananas contains just five ingredients and is a lower-calorie (and healthier) alternative to store-bought brands.

  • Prep time
  • Total Time
This recipe makes 6 Servings
  • 4 large ripe bananas
  • ½ cup unsweetened cocoa powder
  • ¼ cup unsweetened coconut milk (can be swapped with unsweetened vanilla almond milk or cashew milk)
  • ½ teaspoon vanilla extract
  • Pinch of salt
  • 4 tablespoons thawed frozen unsweetened raspberries

Peel and cut bananas into 1-inch rounds. Freeze banana rounds for at least 3 hours.

In a small bowl, whisk together cocoa powder, coconut milk and vanilla extract. Place frozen bananas, chocolate mix and salt in a food processor and blend well, stopping to scrape down sides often to get a smooth, even consistency.

You can either mix raspberries right into the ice cream or simply use them as a garnish. If adding to ice cream, manually mix throughout smooth chocolate dessert with a spoon once you obtain “ice cream” consistency.

Scoop into pretty single-serving ramekins and serve immediately or cover in plastic wrap and freeze. If you’re saving for a later time, remove ramekins from freezer about 5 minutes before serving to soften up. If you’re using raspberries as a garnish, add to ice cream before serving.

*You can also freeze in popsicle molds for a delicious slimming and healthy treat.

Makes 3 cups; 1/2 cup per serving