Vegan Chocolate Banana Ice Cream

Vegan Chocolate Banana Ice Cream

Ingredients:

  • 3 ripe bananas (peeled and frozen)
  • 2 tbsp cocoa powder (unsweetened)
  • 1-2 tbsp maple syrup or agave syrup (adjust to taste)
  • 1/4 tsp vanilla extract
  • 1/4 cup plant-based milk (almond, oat, soy, etc.) – optional, to adjust consistency
  • A pinch of salt (optional, enhances flavor)

Instructions:

  1. Prepare the Bananas:
    • Peel the bananas and cut them into small chunks. Freeze the banana pieces for at least 2-3 hours, or until they’re completely frozen. You can also freeze them overnight for convenience.
  2. Blend the Bananas:
    • Place the frozen banana pieces in a high-speed blender or food processor. Blend for about 1-2 minutes, stopping to scrape down the sides as needed. The bananas will first turn into crumbs, then eventually form a smooth, creamy consistency.
  3. Add Cocoa Powder and Sweetener:
    • Once the bananas are smooth, add the cocoa powder, maple syrup (or your preferred sweetener), vanilla extract, and a pinch of salt if using. Blend again until everything is fully combined and the mixture is creamy and smooth.
  4. Adjust Consistency:
    • If the ice cream is too thick and not blending well, add a small splash of plant-based milk (1-2 tbsp) to help it along. Blend again until smooth and creamy.
  5. Freeze for Extra Firmness:
    • If you like a soft-serve consistency, you can scoop and enjoy immediately. For a firmer ice cream texture, transfer the mixture to a container and freeze for an additional 1-2 hours until it’s more solid.
  6. Serve:
    • Scoop the chocolate banana ice cream into bowls or cones. You can top it with fresh fruit, chocolate chips, crushed nuts, or a drizzle of syrup for an extra treat!

Tips:

  • Customize the Flavor: Add a handful of chocolate chips or swirl in some peanut butter for a different flavor twist.
  • Banana Variations: If you want a richer flavor, you can add 1-2 tablespoons of peanut butter or almond butter into the mix.
  • Storage: Keep any leftovers in an airtight container in the freezer. It’s best to let it sit for 10 minutes at room temperature before scooping, as it can get quite firm.
  • Make It Creamier: If you prefer a creamier texture, consider adding 1/4 cup of coconut cream or a few tablespoons of coconut milk for extra richness.

This Vegan Chocolate Banana Ice Cream is a guilt-free yet decadent dessert that’s sure to please anyone, whether they’re vegan or not! It’s naturally sweetened and packed with banana goodness, making it a healthy, refreshing treat. Enjoy!