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!
This is only frozen bananas and cocoa powder. The perfect creamy and healthy ice cream!
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
Ingredients
Chocolate Banana Ice Cream
- 2 frozen bananas (peeled, chopped, frozen overnight)
- 2 tablespoons cocoa powder (dutch processed)
Optional Toppings
- 1 teaspoon coconut oil (liquid)
- 1 teaspoon maple syrup
- 1 teaspoon cocoa powder
- 1 teaspoon cocoa nibs
Instructions
- 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!
Estimated Nutrition Info
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
Martha
This was absolutely amazing! I’m not vegan, so I did add a bit of milk to the mix (I was being impatient and I like the softer consistency). I also added about a tablespoon of maple syrup to the ice cream too! The sauce was amazing though! It solidified when it hit the cold ice cream and was amazing!
Bianca
Awesome! So glad you liked it! :)
Sherly
yesterday I tried your recipe and the results were really amazing and I felt like I wanted to try the recipe again. Thank you for the recipe that you shared (Martha)
Raschad
I just made some and thought it was tasty. My wife thought it was bitter so I added a cap full of real maple syrup which helped (her tastebuds). I was impatient so I added a dash of vanilla almond milk to speed things up. Overall, easy and delicious. Would make it again with and without the sauce! Thanks for sharing!
Janeth
Hello from Ecuador, I Will trie your recipe toda, and let you know, but it looks really nice, tasty and delicious. Thanks