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How to Make Creamy Banana Cocoa Dairy-Free Ice Cream

This luscious dairy-free ice cream is a perfect blend of ripe bananas and rich cocoa, creating a creamy frozen dessert without any added dairy. It's simple to make, naturally sweetened, and packed with flavor, making it an ideal treat for those with dietary restrictions or anyone looking for a healthier ice cream alternative.

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Recipe Details

Prep Time

15 minutes

Cook Time

N/A

Servings

4

Difficulty

Beginner

Simple Summary

Indulge in a creamy, dairy-free ice cream that combines the natural sweetness of bananas with rich cocoa for a guilt-free frozen treat that's both delicious and nutritious.

Recipe Details

  • Prep Time: 15 minutes
  • Freeze Time: 2-4 hours
  • Total Time: 2 hours 15 minutes to 4 hours 15 minutes
  • Servings: 4
  • Difficulty: Beginner

Ingredients

  • 4 ripe bananas, peeled and sliced
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup almond milk (or preferred non-dairy milk)
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • Optional: 1/4 cup dairy-free chocolate chips

Instructions

  1. Peel and slice the ripe bananas. Place them in a single layer on a baking sheet lined with parchment paper and freeze for at least 2 hours or until solid.

  2. Once frozen, transfer the banana slices to a food processor or high-powered blender.

  3. Add the cocoa powder, almond milk, maple syrup, vanilla extract, and salt to the food processor.

  4. Blend the mixture on high speed, stopping occasionally to scrape down the sides, until smooth and creamy. This should take about 3-5 minutes.

  5. If using, fold in the dairy-free chocolate chips with a spatula.

  6. For a soft-serve consistency, serve immediately. For a firmer texture, transfer the mixture to a freezer-safe container and freeze for an additional 1-2 hours.

  7. Before serving, let the ice cream sit at room temperature for 5-10 minutes to soften slightly.

Chef's Notes

  • For the best flavor, use very ripe bananas with brown spots on the peel.
  • If you prefer a sweeter ice cream, add an extra tablespoon of maple syrup or a few pitted dates before blending.
  • To prevent ice crystals from forming, cover the surface of the ice cream with plastic wrap before freezing.
  • This recipe is easily customizable. Try adding a tablespoon of peanut butter, a handful of chopped nuts, or a sprinkle of cinnamon for variation.
  • Store in an airtight container in the freezer for up to 1 week. Let it soften at room temperature for 10-15 minutes before scooping if frozen solid.

Nutritional Info

Per serving (approximately 1/2 cup):

  • Calories: 150
  • Protein: 2g
  • Carbohydrates: 30g
  • Fiber: 4g
  • Sugar: 18g (naturally occurring)
  • Fat: 3g This ice cream is rich in potassium from the bananas and contains antioxidants from the cocoa powder. It's also a good source of dietary fiber and is lower in calories compared to traditional ice cream.

Serving Suggestions

  • Serve in a bowl or cone, topped with fresh berries or a sprinkle of chopped nuts for added texture.
  • Use as a topping for a warm brownie or fruit crisp for a decadent dessert.
  • Blend with additional almond milk for a creamy chocolate banana smoothie.
  • Scoop between two dairy-free cookies for a delightful ice cream sandwich.
  • Pair with a shot of espresso for an indulgent affogato-style dessert.