Frozen Chocolate Banana Ice Cream Swirl

Frozen Chocolate Banana Ice Cream

When summer delivers ice cream weather, we turn to this brilliant three-ingredient recipe: chocolate banana ice cream — naturally vegan and low-fat. Just cut up the bananas, freeze and swirl with your favorite flavors. We have some real chocoholics under our roof, but you could use anything—frozen strawberries, blueberries or a little vanilla extract. Bonus — this is nut-free, soy-free, and gluten-free! Recipe from Frugal Vegan: Affordable, Easy & Delicious Vegan Cooking by Katie Koteen & Kate Kosbee, Page Street Publishing Co. © 2017, reprinted by permission. Photos by Allie Lehman.

Serves: 4

  • 4 bananas, peeled, cut into 1-inch pieces and frozen
  • 2 tablespoons unsweetened cocoa powder
  • Nondairy milk, just a splash to get things moving in your blender

Optional mix-ins:

  • Hemp seeds
  • Vegan protein powder
  • Almond butter or other nut butter
  • Blueberries
  • Strawberries
  • Vanilla
  • Vegan chocolate chips

Optional toppings:

  • Chopped nuts
  • Fresh fruit
  • Roasted coconut chips

1  Drop the bananas, cocoa powder, and nondairy milk into a blender or food processor. Add a small amount of one or two of the optional mix-ins.  Blend until creamy. 

2  Serve immediately (or refreeze briefly, see note below) with toppings, if desired.

Note: The natural consistency of this chocolate banana ice cream is like soft-serve. If you want something more scoop-able, put it in the freezer for up to an hour. Careful, though. If you leave it in any longer than an hour you’ll have a giant popsicle, and not in a good way.

Frozen Chocolate Banana Ice Cream recipe

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