The perfect treat for hot summer days: 2-Ingredient Chocolate Banana Ice Cream. It’s vegan, gluten-free and refined sugar-free. No ice cream machine needed & ready in 5 minutes!
As much as I love living on the top floor of our apartment house, in the summer it’s really tough. I mean 30-celsius-degrees-all-day-and-night-long-tough.
Obviously, I don’t want to create any more heat by using the stovetop or the oven, so I often make ice cream for lunch. Sounds unhealthy? Well… be prepared to have your mind blown because this ice cream is actually healthy! Which makes it not only a guilt-free treat but also a totally acceptable summer breakfast!
Healthy Ice Cream – what is this magic?
It’s actually called Nice Cream. Nice cream is ice cream made out of frozen bananas. Period. If you’ve never had nice cream, you’re missing out BIG TIME. Do it now! It’s super easy to make: Peel ripe bananas, chop them up, freeze them overnight, chop in a food processor or blender until smooth, creamy, ice cream perfection!
You can make a simple 1-Ingredient Banana Ice Cream or add different fruits (Raspberry Nice Cream, Cantaloupe Ice Cream, Kiwi Ice Cream, Cherry Nice Cream), nut butter (Peanut Butter Nice Cream) or make shakes (Strawberry Nice Cream Shake). The possibilities are endless.
Toppings for Chocolate Banana Ice Cream
I’ve topped the chocolate banana ice cream with homemade chocolate sauce and cocoa nibs. The chocolate sauce couldn’t be easier! Just whisk coconut oil (liquid – no problem in the summer), maple syrup and cocoa powder until it’s a smooth chocolate sauce. Drizzle it on top of the nice cream. It will harden a bit which makes it even more delicious!
The cocoa nibs add a nice crunch. I love this triple chocolate action going on in this dessert.
Of course, you can add any toppings you like! Peanut butter, almond butter, coconut flakes, chopped nuts, fruits…
2-Ingredient Chocolate Banana Ice Cream
Chocolate Banana Ice Cream
- 2 frozen bananas (peeled, chopped, frozen overnight)
- 2 tablespoons cocoa powder (dutch processed)
- 1 teaspoon coconut oil (liquid)
- 1 teaspoon maple syrup
- 1 teaspoon cocoa powder
- 1 teaspoon cocoa nibs
- Put the frozen banana and cocoa powder in your food processor (or high-speed blender). Pulse or blend until completely smooth. (Don't give up, this may take a while depending on the power of your processor.)
- For the chocolate sauce, whisk together the coconut oil, maple syrup, and cocoa powder. Drizzle over the ice cream. Sprinkle with cocoa nibs. Enjoy!
Did you make this 2-Ingredient Chocolate Banana Ice Cream? Leave a comment and please rate the recipe for other users! If you post a photo on instagram, use the hashtag #elephantasticvegan and tag me via @elephantasticvegan to make sure I’ll see it ^.^ I love to see all your lovely creations! Thanks! <3