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RAW CHOCOLATE BANANA ICE CREAM

top down view of a bowl with raw vegan chocolate banana ice cream with sliced strawberry and a spoon.

Amazing chocolate banana ice cream to the rescue! No dairy, no churn, no guilt – just YUM!

Scale

Ingredients

Optional toppings

Instructions

Break frozen bananas into small pieces. Place bananas, splash of liquid and cocoa/cacao into blender or food processor, blend until desired consistency scraping down the sides every now and then, will take anywhere from 3 to 6 minutes. Add a tad more liquids as needed.

Scoop into individual bowl/s, top with fruit, nuts, cocoa nibs or coconut flakes. Enjoy right away.

Serves one generously, with enough to share if you like. :)

Notes

A splash or two of milk or water will help the mixture move a little better when blending. For completely raw, use homemade plant milk, or a splash of water is fine too!

To Freeze: Keep this ice cream in the freezer by storing in an airtight freezer safe container. Freeze for at least six hours or overnight for a hardened ice cream, let thaw 10 min or so before scooping. Double this recipe and freeze for convenience.

Keep those bananas! Instead of throwing out bananas I always freeze them for making smoothies later and this will be a new reason to pull out a frozen banana or two. Doesn’t get much simpler that this.