Quick & Healthy Choco Ice-cream
Creamy, dreamy chocolate banana ice cream —no sugar, no churn, no guilt. Ready in minutes, loved by kids and adults alike!
Ingredients
- 4 ripe bananas peeled, sliced, and frozen
- 1/4 cup milk dairy or plant-based
- 1/2 cup thick cream see vegan option below
- 2 tbsp cocoa powder
- 2 tbsp honey or maple syrup for vegan version
- 2 tbsp mixed nut powder I used a mix of almonds and cashews, but you can replace it with peanut butter for a richer, nuttier taste!
Instructions
- Freeze the Bananas: Slice your ripe bananas and freeze them in a sealed container for 4–6 hours or overnight.
- Blend the Ice Cream: In a high-speed blender or food processor, add frozen banana slices, milk, milk cream, cocoa powder, honey, and nut powder. Blend until smooth and creamy. Scrape down the sides if needed.
- Chill (Optional): For a scoopable texture, transfer the mix into an airtight container and freeze for 1–2 hours.
- Or serve it immediately as soft-serve!
- Serve & Enjoy: Scoop into bowls or cones and enjoy with a sprinkle of nut powder or a drizzle of honey/maple syrup.
Video
Notes
- Texture Tip: The riper the bananas, the sweeter and creamier your ice cream will be.
- Nut Variations: You can use almond, cashew, hazelnut, or peanut powders — or swap with 1 tbsp nut butter.
- Protein Boost: I added my homemade plant-based protein powder made from six wholesome nuts and seeds (cashew, almond, walnut, chia, pumpkin seed, and sunflower seed). It blends in smoothly and adds a nutritious boost without changing the taste.
- Add-ins: Stir in dark chocolate chips, chopped nuts, or swirl in more nut butter for extra texture.
- Storage: Store in a freezer-safe container and enjoy within 3–4 days for the best texture and flavor.
- Blender Tip: If your blender struggles with frozen bananas, let them sit at room temp for 5 minutes before blending.