DARK CHOCOLATE BANANA ICE CREAM
This Dark Chocolate Banana Ice Cream transforms a single frozen banana into a luxuriously creamy dessert without any dairy or added sugar. It contains a blend of unsweetened cocoa powder, a splash of almond milk and a hint of vanilla extract, which delivers a rich, velvety texture and deep chocolate flavour that rivals traditional ice cream. This dark chocolate is completely vegan and gluten-free, relying on the natural sweetness of ripe bananas, making it a healthier alternative that still satisfies sweet cravings. This dark chocolate banana ice cream is ready in five minutes and requires only four ingredients. It’s perfect for last-minute dinner parties, an after-school snack or a simple indulgence on a warm day. Each spoonful offers balanced sweetness and smooth mouthfeel, proving that minimalist ingredients can create maximum pleasure.
RECIPE CATEGORY
Dessert
SERVING SIZE
1
CUISINE
American
PREPARATION/TECHNIQUES
No‑Cook
OCCASION/HOLIDAY
Summer
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Vegetarian, Wheat / Gluten‑Free, Dairy‑Free, Raw, Low / No Sugar, Quick & Easy
DISH TYPE
Ice Cream / Frozen Dessert
INGREDIENTS
There are the following ingredients for Dark Chocolate Banana Ice Cream:
- 1 banana
- 1 tablespoon unsweetened cocoa powder
- 1 tablespoon almond milk
- ½ teaspoon vanilla extract
FULL NUTRITIONAL INFORMATION
- Calories: 123.6 kilocalories
- Fat: 1.3 grams
- Saturated Fat: 0.6 grams
- Carbohydrate: 29.9 grams
- Sugar: 14.5 grams
- Sodium: 13.1 milligrams
- Fibre: 5.1 grams
- Protein: 2.4 grams
- Calcium: 42.5 milligrams
- Iron: 1.1 milligrams
- Potassium: 509.4 milligrams
PREPARATION
These steps are followed for the preparation of Dark Chocolate Banana Ice Cream :
- Slice And Freeze Banana: Peel a ripe banana, slice it into 1 cm rounds and arrange on a parchment-lined tray. Freeze for at least two hours until solid.
- Combine Ingredients: Place the frozen banana slices, 1 tablespoon cocoa powder, 1 tablespoon almond milk and ½ teaspoon vanilla extract into a high-speed blender or food processor.
- Initial Pulse: Pulse in short bursts to break up the banana, scraping down the sides as needed to prevent large chunks from sticking.
- Blend To Creamy Consistency: Continue blending on high power, pausing to scrape down the bowl, until the mixture reaches a smooth and soft‑serve texture. This may take 45 to 60 seconds, depending on your machine.
- Adjust Texture: If the mixture is too thick to blend easily, add a teaspoon more almond milk and mix again. Conversely, if it’s too thin, add a few more frozen banana slices and pulse briefly.
- Serve Immediately: Scoop the mousse like ice cream into a chilled bowl or glass. Enjoy straight away for a soft and creamy treat.
- Firm For Scoopable Texture: For a more scoopable consistency, transfer the blended ice cream to a lidded container and freeze for 30 minutes before serving.
PREP TIME
5 minutes
COOKING TIME
0 minutes
TIPS
- Use A Very Ripe Banana: The riper the banana (ideal when freckled), the sweeter and creamier the ice cream.
- Freeze Evenly: Slice the banana uniformly to ensure consistent freezing and smooth blending.
- Powerful Blender: A high-speed blender or food processor yields the silkiest texture and if your blender is less powerful, scrape and pulse more frequently.
- Prevent Overheating: Blend in short bursts to avoid warming the banana and creating a slushy texture.
- Chill The Bowl: Placing your serving bowl in the freezer for a few minutes before scooping keeps the ice cream colder longer.
- Experiment With Liquids: Replace almond milk with coconut milk or oat milk for different flavour notes.
VARIATIONS
- Peanut Butter Swirl: Add 1 teaspoon natural peanut butter during the last blend for nutty richness.
- Mint Chocolate: Stir in ¼ teaspoon peppermint extract and top with chopped fresh mint.
- Berry Blend: Blend in 2 tablespoons frozen strawberries or raspberries for a fruity twist.
- Mocha Mousse: Add ¼ teaspoon instant espresso powder to intensify the chocolate flavour.
- Nutty Crunch: Fold in 1 tablespoon chopped roasted nuts or cacao nibs after blending.
PREPPING AND STORAGE
- Fridge: Not recommended because the mousse will lose its frozen texture at fridge temperature.
- Freezer: Store any leftovers in an airtight container for up to two weeks. Allow to sit at room temperature for 5 to 10 minutes before scooping to soften.