Guilt-Free Chocolate Ice Cream

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.

 

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Guilt-Free Chocolate Ice Cream
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
Course: Dessert, Guest Chef Recipes, Quick & Easy
Cuisine: American Comfort Food
Servings: 2
Ingredients
  • 1/4 cup cocoa powder
  • 6 ounces bananas frozen
  • 1 ounce pecans chopped
  • 1/4 cup plant-based milk
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.
Recipe Notes

Below are the equipment and products I used in this recipe. Click on the photo to order yours through my affiliate link with Amazon.com, for which I receive a small advertising fee. Please visit my Store for more information.

Cuisinart 14-Cup Food Processor

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