Vegan Chocolate Chocolate Chip Ice Cream
Vegan Chocolate Chocolate Chip Ice Cream is rich and creamy! The base of this recipe is made with frozen bananas, cacao powder, and coconut milk. This no churn recipe is super easy to make right in the blender!
Equipment
- High Speed Blender or Food Processor
- Spatula
Ingredients
- 2 Cups Frozen Green Banana Slices
- 1 Ripe Fresh Banana
- ¼ Cup Cacao Powder
- ¼ Cup Unsweetened Coconut Milk
Instructions
- Start by adding frozen green banana slices, fresh banana slices, and coconut milk into your blender or food processor.
- Blend on low until the mixture is creamy, then add in cacao powder. Continue blending until a it's a thick consistency.
- Transfer into two small serving bowls, top with chocolate chips, shredded coconut, or whatever your heart desires! Place in the freezer for about 5-10 minutes to set. Serve, and ENJOY!
Notes
Helpful Tips
- I like to leave my frozen bananas out on the counter for a few minutes before adding it into the blender! This helps to speed up the blending process. I made a quick video on my Instagram if you want to see a closer look!
- If the mixture is looking too soft, just throw in a few extra frozen banana chunks! It should thicken it right up!
- Don't add the cacao powder until the mixture is 80% blended. It will make a mess, and not blend as easily.
Frequently Asked Questions
Can you use ripe bananas instead of green bananas?
Yes! You can certainly use just ripe bananas, but you won't get the gut health benefits of green bananas. I like using a mix of both because it has more fiber, less sugar, and less banana flavor. If you think it's not sweet enough, just add more ripe banana to the mix.
Can I use a food processor instead of a blender?
Yes! If you use a food processor just make sure to cut your bananas into small discs instead of large pieces. It will take a few minutes to your creamy texture. (Be patient!)
What should I top my ice cream with?
You can serve it as is, but I like adding dark chocolate chips, melted chocolate, walnuts, almonds, or shredded coconut!
How to store leftovers
This recipe makes about 2 cups of ice cream. I recommend putting the ice cream in small glass or ceramic cups, and either eating them right away or popping them in the freezer for later. The texture is best right out of the blender, but you can pop them in the freezer for 10 minutes - an hour if you like it firmer. I have left the cups overnight in the freezer and the texture is still pretty good the next day! Just let them defrost on the counter for a 15-20 minutes. You can even microwave it for about 10-15 seconds to soften it up.Nutrition
Serving: 1gCalories: 245kcalCarbohydrates: 55gProtein: 5gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 7mgPotassium: 952mgFiber: 9gSugar: 26gVitamin A: 134IUVitamin C: 19mgCalcium: 27mgIron: 2mg
Did you make this recipe?Tag @freshwaterpeaches on Instagram!