Making ice cream out of frozen bananas is the best thing ever. It’s fast, easy, delicious, and requires no added sugar. It can be gluten free, raw, and sugar free. If you haven’t tried it already, you need to get on it. Mostly I stick to plain chocolate when I make it, but I’ve made chocolate chip, mint chocolate chip, and as you’re about to discover, double chocolate (chocolate with chocolate chips or cacao nibs). I should come up with other flavors!
I use a regular old food processor when I make this, but a vitamix or other high powered blender would probably work even better.
Double Chocolate Ice Cream
Serves one, if you’re me.
- 2 Bananas, peeled, chopped and then frozen overnight. Remember to peel the bananas BEFORE you freeze them.
- 2-3 TBSP raw cacao powder or unsweetened cocoa powder
- 1/4-1/2 cup almond milk (or you can use soymilk or rice milk)
- 1 TBSP cacao nibs (or chocolate chips or mini chips if you don’t like cacao nibs)
Combine the bananas, cacao powder, and 1/4 cup almond milk into a food processor and puree. Slowly pour in the rest of the almond milk, and then add the cacao nibs. Just keep blending until it’s the consistency of soft serve ice cream. Some lumps are ok. If you’re using a food processor, you might need to stop the food processor and move the banana pieces around a little so they blend better, I always do.
I topped with sprinkles to make it look more photogenic for this post, but usually I don’t bother. This is delicious on its own!