LeAnne Campbell, Founder and Executive Director of Global Roots and Author of The China Study Cookbook) shared with me a recipe for chocolate ice-cream that has become a favorite in my household. Rich and I typically don’t eat desserts; we reach for fruit when we want something sweet. Now we can have it both ways. This creamy soft-serve style ice cream is made from frozen bananas and takes only a few minutes to make. While LeAnne makes it in her Vita-Mix, I find that I prefer making it in my food processor. It retains more of its frozen quality and requires less plant milk. Use whatever you have, it’s all good!

The first thing you will need to do is freeze some bananas. I slice mine lengthwise into three strips and then lay them on a silicone mat or parchment paper lined baking sheet. Next pop them into your freezer and let them freeze solid. This takes anywhere between 30 minutes and an hour and a half, depending on how cold your freezer is and how thin your banana slices.

 

Cut bananas into three slices lengthwise

Cut bananas into three slices lengthwise

 

Freeze bananas

Freeze bananas

 

Once frozen, you may use them right away or store them in your freezer in a zip-lock bag until you’re ready to use them. I usually do both, use some now and save the rest for later. I also keep several bags of frozen bananas in my freezer for convenience.

 

Freeze excess bananas

Freeze excess bananas

 

Now, to make the ice-cream. Take your frozen bananas (The quantity is dependent upon how many people you are feeding or how hungry you are.) and break them into manageable pieces. Transfer them quickly to a food processor and pulse until you get a rough, crumbly sort of mixture.

 

img_1799

 

Process bananas until crumbly

Process bananas until crumbly

 

Then add the plant-based milk of your choice, just enough to break the banana crumbs into a creamy consistency. You won’t need much, maybe 1/4 to 1/2 cup. Process on high, stopping occasionally to scrape down the sides or to break up large balls of banana that have formed. The entire process shouldn’t take more than two or three minutes.

 

img_1688

 

Add plant-based milk (1/4 to 1/2 cup) and process until smooth and creamy

Add plant-based milk (1/4 to 1/2 cup) and process until smooth and creamy. I’ve used soy milk and almond milk to this recipe with great results.

 

Add a heaping scoop of cocoa powder. I use a 1/8-cup coffee scoop but if you like it dark, feel free to add more. Blend until the chocolate has fully incorporated. Spoon out into individual serving bowls.

 

img_1804

 

Add cocoa powder

Add cocoa powder

 

Process until creamy

Process until creamy

 

img_1810

Add favorite topping and serve immediately or return to freezer to enjoy later.

 

Variations:

Add a tablespoon or two of peanut butter to the banana mixture.

Before serving, add a handful of frozen chopped organic cherries or raspberries.

Add a teaspoon vanilla extract.

Add no chocolate, but add a little maple syrup and chopped walnuts.

Below are some of the products I used in this recipe. Click on the photo to order yours through my affiliate link with Amazon.com. I receive a small commission, which helps me to continue my work, and it doesn’t cost you any more than if you bought it directly through Amazon. I only promote products I have personally used myself, or similar products, when the products I use can no longer be found. I appreciate your support!

Click on Product to View Link

I would be hard pressed to tell you which piece of kitchen equipment I value more, my Cuisinart food processor or my Vitamix high-powered blender. This machine is a workhorse and I’ve never had a moment’s problem with it. Below is their latest model. I’m still using the two I’ve had for 15 and 7 years respectively. I’m hoping one will break so I can buy the new model! 

Cuisinart DFP-14BCNY 14-Cup Food Processor, Brushed Stainless Steel

 

 

These silicone baking mats are nearly identical to the expensive French Silpat at roughly a third the cost. These are durable and fit my half sheet pans perfectly. Excellent non-stick surface for freezing, baking, roasting, and rolling out dough.

 

Silicone Baking Mat – Set of 3 Half Sheet (Thick & Large 11 5/8″ x 16 1/2″) – Non Stick Silicon Liner for Bake Pans & Rolling – Macaron/Pastry/Cookie/Bun/Bread Making – Professional Grade Nonstick

 

Hershey’s Cocoa, Unsweetened, 8-Ounce Container

 

LeAnne Campbell, Founder and Executive Director of Global Roots and Author of The China Study Cookbook, shared with me a recipe for chocolate ice-cream that has become a favorite in my household. Rich and I typically don’t eat desserts; we reach for fruit when we want something sweet. Now we can have it both ways. This creamy soft-serve style ice cream is made from frozen bananas and takes only a few minutes to make. While LeAnne makes it in her Vita-Mix, I find that I prefer making it in my food processor. It retains more of its frozen quality and requires less plant milk. Use whatever you have, it’s all good!

Cut bananas into three slices lengthwise

Freeze bananas

Once frozen, you may use them right away or store them in your freezer in a zip-lock bag until you’re ready to use them. I usually do both, use some now and save the rest for later. I also keep several bags of frozen bananas in my freezer for convenience.

Freeze excess bananas

Now, to make the ice-cream. Take your frozen bananas (The quantity is dependent upon how many people you are feeding or how hungry you are.) and break them into manageable pieces. Transfer them quickly to a food processor and pulse until you get a rough, crumbly sort of mixture.

Process bananas until crumbly

Then add the plant-based milk of your choice, just enough to break the banana crumbs into a creamy consistency. You won’t need much, maybe 1/4 to 1/2 cup. Process on high, stopping occasionally to scrape down the sides or to break up large balls of banana that have formed. The entire process shouldn’t take more than two or three minutes.

Add plant-based milk (1/4 to 1/2 cup) and process until smooth and creamy. I’ve used soy milk and almond milk to this recipe with great results.

Add a heaping scoop of cocoa powder. I use a 1/8-cup coffee scoop but if you like it dark, feel free to add more. Blend until the chocolate has fully incorporated. Spoon out into individual serving bowls.

Add cocoa powder
Process until creamy

Add favorite topping and serve immediately or return to freezer to enjoy later.

Variations:

Add a tablespoon or two of peanut butter to the banana mixture.

Before serving, add a handful of frozen chopped organic cherries or raspberries.

Add a teaspoon vanilla extract.

Add no chocolate, but add a little maple syrup and chopped walnuts.

Guilt-Free Chocolate Ice Cream
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LeAnne Campbell, Author of The China Study Cookbook, shared with me a recipe for chocolate ice-cream that has become a favorite in my household. This creamy soft-serve style ice cream is made from frozen bananas and takes only a few minutes to make
Guilt-Free Chocolate Ice Cream
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
LeAnne Campbell, Author of The China Study Cookbook, shared with me a recipe for chocolate ice-cream that has become a favorite in my household. This creamy soft-serve style ice cream is made from frozen bananas and takes only a few minutes to make
Servings
2
Servings
2
Ingredients
Servings:
Units:
Ingredients
Servings:
Units:
Instructions
  1. The first thing you will need to do is freeze some bananas. I slice mine lengthwise into three strips and then lay them on a silicone mat or parchment paper lined baking sheet. Next pop them into your freezer and let them freeze solid. This takes anywhere between 30 minutes and an hour and a half, depending on how cold your freezer is and how thin your banana slices.
  2. Once frozen, you may use them right away or store them in your freezer in a zip-lock bag until you're ready to use them. I usually do both, use some now and save the rest for later. I also keep several bags of frozen bananas in my freezer for convenience.
  3. Now, to make the ice-cream. Take your frozen bananas (The quantity is dependent upon how many people you are feeding or how hungry you are.) and break them into manageable pieces. Transfer them quickly to a food processor and pulse until you get a rough, crumbly sort of mixture. Do not add milk until all of the fruit you intend to use is as fine a crumble as you can get it. Otherwise, your ice cream will be full of fruit lumps.
  4. Then add the plant-based milk of your choice, just enough to break the banana crumbs into a creamy consistency. I've used soy milk and almond milk to this recipe with great results. You won't need much, maybe 1/4 to 1/2 cup. Process on high, stopping occasionally to scrape down the sides or to break up large balls of banana that have formed. The entire process shouldn't take more than two or three minutes. Process until smooth and creamy.
  5. Add a heaping scoop of cocoa powder. I use a 1/8-cup coffee scoop but if you like it dark, feel free to add more. Blend until the chocolate has fully incorporated. Spoon out into individual serving bowls. Add favorite topping and serve immediately or return to freezer to enjoy later.
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Below are some of the products I used in this demonstration. Click on the photo to order yours through my affiliate link with Amazon.com. I receive a small commission, which helps me to continue my work, and it doesn’t cost you any more than if you bought it directly through Amazon. I only promote products I have personally used myself, or similar products, when the products I use can no longer be found. I appreciate your support!  Click on product to view link!

Cuisinart 14-Cup Food Processor

I don't know which I use more, my Vitamix or my Cuisinart Food Processor. They are both indispensable items in my kitchen, and I use them both almost daily, if not multiple times a day. I have both the 11-cup and the 7-cup models. The Cuisinart Food Processor is a work horse and will last years without a minute's problem. Well... they did have a blade recall last year, and they took their sweet time replacing it, but I have a new one now, and it works as well as the original. I'm recommending the 14-cup because it is the next one I plan to buy if one of my current models will ever break down so I can justify the expense. Admittedly, I'm a gadget girl, but I would not want to be without my Cuisinart!

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