Triple Chocolate Banana Ice Cream That's Guilt-Free Indulgence

Indulge in creamy, vegan Triple Chocolate Banana Ice Cream made with frozen bananas, coconut cream, and cocoa for a guilt-free dessert.

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Prep Time 10

Freezing Time 2

Total Time 2 10

Servings: 4 servings

Course: Desserts

Cuisine: Vegan

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

4 medium Frozen Bananas Chopped into quarters before freezing.
1 can Coconut Cream Use the thick part of chilled full-fat coconut milk.

For Sweetness

1/4 cup Maple Syrup Or use honey or agave syrup.

For the Chocolate Flavor

1/2 cup Cocoa Powder Unsweetened.
1 cup Chocolate Chunks Dark, milk, or dairy-free for a vegan option.

Equipment

High-powered food processor

Method

Step-by-Step Instructions

Prepare the Bananas: Peel and chop ripe bananas into quarters, spread them on a baking sheet, and freeze overnight.
Blend the Base: Transfer frozen bananas, coconut cream, cocoa powder, and maple syrup to a food processor. Blend for about 30 seconds until creamy.
Add Chocolate Chunks: Fold in chocolate chunks gently with a spatula.
Serve or Freeze: Serve immediately for soft-serve or freeze in an airtight container for at least 2 hours for a firmer texture.

Nutrition

Serving: 1cupCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gSodium: 30mgPotassium: 300mgFiber: 3gSugar: 10gVitamin C: 10mgCalcium: 2mgIron: 4mg

Notes

Use fully ripe bananas for best flavor. Allow ice cream to sit for 5-10 minutes before scooping for creamy texture.

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