RecipeChocolate (Dairy-Free) Ice Cream with Raspberries
- 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
- 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
