MMmmmm, there’s nothing like guilt free ice cream. This banana ice cream is so easy and delicious. And versatile too. I did this batch with chocolate but you can get as creative as you want, adding nuts, berries, anything really! My daughter wasn’t a fan of the crunch of the chocolate, which came mainly from the cacao nibs, and partly from the hardening of the chocolate once it hits the ice cream (one of my favorite parts of this treat) If you have kids who don’t like crunch, or yourself like a creamier texture, just skip the nibs!
- 1/2 cup coconut oil
- 1/4 cup raw honey
- 6 TBS cacao powder
- 3 TBS cacao nibs
- dash of salt
Put all ingredients in a double boiler or in a jar in boiling hot water and mix until well combined. Set aside. The benefit of doing this step in a jar is that if you don’t use all the chocolate mixture (I didn’t), it’s conveniently stored in a jar that you can put a lid on and save for later use (which I did).
Banana Ice Cream
- 4 frozen bananas
Put bananas in food processor and blend until creamy texture is achieved. This step can take a little bit of time and work, depending on your food processor. It takes me under 10 minutes but I have to constantly open the lid, scrape the sides down with a butter knife, to get things moving. At first it will seem like it’ll never become ice cream, but after sufficient scrapping, the bananas will catch and you will witness a deliciously creamy mound form right before your eyes. So satisfying.
Once that happens, add a few tablespoons (3 or 4) of the chocolate mixture into the food processor and pulse a few times to combine.
Dish out in small bowls, top with more chocolate sauce and enjoy!