Vegan chocolate banana ice cream

Vegan chocolate banana ice cream made from frozen bananas, cocoa powder and cacao nibs: creamy, quickly blended and with no refined sugar.

At a glance

• Serves 2
• Prep time: 5 min
• No cooking needed
• Total time: 5 min
• Calories: 180 kcal per serving
• Protein: 3 g
• Fat: 2 g
• Carbs: 40 g

Ingredients

• 1 tbsp almond milk (only if needed, if your blender struggles)
• 3 ripe bananas (frozen overnight beforehand)
• 2 tbsp unsweetened cocoa powder
• 1 tsp cacao nibs (as a crunchy topping)

Method

You’ll need: high-speed blender · food processor

1. Leave the frozen bananas at room temperature for a short while so they're easier to process.
2. Put the bananas and cocoa powder in a powerful blender or food processor and blend slowly at first until everything is finely chopped.
3. Scrape the mixture down from the sides now and then. At first it looks crumbly, then it gradually turns creamy.
4. If the blender gets stuck, add a little almond milk. Only use as much as you need for a smooth, spoonable texture.
5. Keep blending until the ice cream is evenly dark, soft and creamy.
6. Spoon into small bowls, sprinkle with cacao nibs and serve straight away.

Good to know

If you fancy something cold and chocolatey, this ice cream is just right. It's ready in a few minutes and tastes pleasantly rich and creamy.

Swaps

Almond milk → coconut milk (a little more fat, so usually creamier); cacao nibs → chopped walnuts (provide omega-3 fatty acids and fibre; contains tree nuts); cocoa powder → carob powder (naturally milder and caffeine-free); banana → frozen avocado plus a little date paste (provides unsaturated fatty acids, but tastes very different)

Allergens

Contains tree nuts (almonds) if you use almond milk. Usually fine for children, but cacao nibs are crunchy and not really suitable for very small children. In pregnancy, the recipe is fine in normal amounts, as long as all the ingredients are fresh and handled hygienically.

Dairy-free recipes