Nothing rounds off a summer evening like a scoop of homemade ice cream. It’s the kind of dessert that begs to be shared as you chat with friends under the stars or relive your favorite vacation stories.
I often find myself with extras at the end of a barbecue or picnic, and that’s where a bowl of ice cream comes in. It serves perfectly alongside grilled fruit or can act as the cherry on top of a light summer cake.
Trust me, the combination of this banana and cocoa ice cream with a crumbly lemon pound cake is enough to make your taste buds dance!
Today, we are diving into a delightful treat that’ll give you the satisfaction of ice cream without the guilt. This banana and cocoa ice cream is not just easy to prepare; it’s also a hit in our household. It showcases the beauty of ripened bananas and the rich, deep flavor of cocoa.
Trust me, you’ll whip this up time and again once you see how simple and delicious it is.
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What is Banana and Cocoa Ice Cream Recipe?
Banana and cocoa ice cream is a quick dessert that utilizes ripe bananas as a base and adds cocoa powder for a rich chocolate flavor. This frozen treat is a healthy alternative to traditional ice cream and is made without dairy and added sugars. Just bananas, cocoa, and a touch of flavor magic create a delightfully creamy concoction that you won’t be able to resist.
Why This Recipe Works?
Using frozen bananas gives this ice cream its creamy texture, mimicking the mouthfeel of traditional ice cream. Cocoa powder deepens the flavor, making each bite indulgent while maintaining a wholesome profile. Plus, because bananas are naturally sweet, you can keep this dessert low in added sugar. This recipe is all about utilizing a few quality ingredients to create something truly delightful.
How Does It Taste Like?
The taste is a lovely twist of rich cocoa intermingled with the pleasant sweetness of ripe bananas. Each spoonful is smooth and creamy, with a hint of chocolate that envelops the tropical notes of banana. The result is a refreshing dessert that manages to be both comforting and indulgent without the heaviness of cream.
What Sets This Recipe Apart from Other Banana and Cocoa Ice Cream Recipe Variations?
Most banana ice cream recipes rely solely on the bananas for the flavor, but this one takes a leap into chocolate territory with the cocoa powder. Additionally, I like to incorporate a dash of vanilla extract and a pinch of sea salt which enhance the flavor profile, elevating it from your average banana ice cream to a refined treat worth celebrating.
The Ingredients
– 2-3 ripe bananas (the riper, the sweeter!)
– 2-3 tablespoons unsweetened cocoa powder
– 1-2 tablespoons pure vanilla extract (adds depth)
– Pinch of sea salt (to balance the sweetness)
Ingredients From : bowlofdelicious.com
How to Make Banana and Cocoa Ice Cream Recipe?
Let’s get ready to prepare this delectable treat! With just a few simple steps, you’ll have a sweet vegan ice cream to enjoy. Grab your bananas and let’s get freezing!
Instructions
Step 1: Freeze the Bananas
Start by peeling the ripe bananas. Slice them into thick rounds and place them on a parchment-lined baking sheet. Make sure they are in a single layer for even freezing. Pop them in the freezer for at least 25 minutes. This step is crucial because frozen bananas create the creamy base of your ice cream.
Step 2: Blend the Frozen Bananas
Once your banana slices are frozen, it’s time to get blending! Put the frozen banana rounds into a food processor (or a high-speed blender will work, too) along with the unsweetened cocoa powder, vanilla extract, and a pinch of sea salt.
Step 3: Process Until Smooth
Turn on your food processor and let it run for about 1-2 minutes. You’ll want to stop and scrape down the sides a few times to ensure everything is blending well. Keep blending until the mixture resembles soft serve ice cream. It should be smooth and creamy without any lumps.
Notes
– Use Ripe Bananas: The riper the bananas, the sweeter and more flavorful your ice cream will be!
– Don’t Skimp on Freezing Time: Make sure your banana slices are completely frozen for the best texture.
– Adjust Sweetness: If you prefer a sweeter ice cream, you can add a drizzle of honey or maple syrup before blending.
– Experiment with Flavor: Try adding a spoonful of nut butter for a different twist!
– Texture Preference: If you want a denser ice cream, blend it for a bit longer for a creamier consistency.
How Do You Store This Banana and Cocoa Ice Cream Recipe?
Store your banana and cocoa ice cream in an airtight container in the freezer. Just be aware that it will harden quite a bit after freezing. You may want to let it sit at room temperature for a few minutes before scooping to soften it slightly.
Sides for Banana and Cocoa Ice Cream Recipe
– Fresh Berries:Nothing contrasts the sweetness of the ice cream like a tart raspberry or strawberry.
– Chopped Nuts:Sprinkling toasted almonds or walnuts will add a great crunch and healthy fats.
– Granola:Serve in a bowl with some granola for added texture and fiber.
– Drizzle of Nut Butter:A spoonful of almond or peanut butter provides richness and protein.
– Coconut Flakes:Toasted coconut flakes add a tropical twist and delightful crunch.
What Alternatives Can You Use for the Ingredients if They Are Not Present in Your Kitchen?
– For Ripe Bananas:Frozen mango chunks can be used as an alternative base for a fruity twist.
– For Cocoa Powder:Carob powder can work well for a slightly different flavor profile.
– For Vanilla Extract:Almond extract can give a unique flavor, though use sparingly as it’s quite strong.
– For Sea Salt:Any pinch of table salt will do in a pinch, but it won’t have the same flavor nuances.
– For Sweetener:You can substitute honey with maple syrup or agave nectar for a vegan-friendly option.
Banana And Cocoa Ice Cream Recipe
Ingredients
Equipment
Method
- Start by peeling the ripe bananas. Slice them into thick rounds and place them on a parchment-lined baking sheet. Make sure they are in a single layer for even freezing. Pop them in the freezer for at least 25 minutes. This step is crucial because frozen bananas create the creamy base of your ice cream.
- Once your banana slices are frozen, it’s time to get blending! Put the frozen banana rounds into a food processor (or a high-speed blender will work, too) along with the unsweetened cocoa powder, vanilla extract, and a pinch of sea salt.
- Turn on your food processor and let it run for about 1-2 minutes. You’ll want to stop and scrape down the sides a few times to ensure everything is blending well. Keep blending until the mixture resembles soft serve ice cream. It should be smooth and creamy without any lumps.
Nutrition
Notes
Tried this recipe?
Let us know how it was!FAQs
1. Can I add other flavors or fruits?
Absolutely! Feel free to experiment with flavors like almond extract or adding in frozen strawberries or a splash of coffee for a mocha twist.
2. Is this recipe vegan?
Yes! The ingredients in this recipe are all plant-based and suitable for a vegan diet.
3. Can I use a different type of sweetener?
Yes! If you prefer, you can add agave nectar, maple syrup, or even dates blended in for natural sweetness.
4. How long can I keep this ice cream?
If stored properly in an airtight container, it can last up to a week in the freezer, but it’s best enjoyed fresh.
5. Will this ice cream become hard in the freezer?
It may become quite firm. Just leave it at room temperature for a few minutes before serving to soften it up!
Conclusion
With its delightful combination of banana and cocoa, this easy, healthy ice cream is a true winner for dessert lovers of all ages. It’s not just about beating the heat but also about enjoying a treat that’s guilt-free. In just a few simple steps and with minimal ingredients, you’ll have a satisfying dessert that feels indulgent yet wholesome.
So, fire up that food processor and prepare to impress your friends with this simple, velvety deliciousness. Enjoy every scoop!