Ice cream is made for summer, but if you’re allergic to dairy (or trying to watch your weight – who isn’t?), it can be recipe for disaster. Take heart, though, you can still have your treat and eat it, too! The magic of this Twice as Nice Cream lies in its simplicity. All that’s needed are frozen ripe bananas, cocoa powder, a dash of salt, optional nut butter, and a couple minutes in a food processor or heavy-duty blender. Seriously, how easy is that?!
This simple, dairy-free, guilt-free ‘nice cream’ is anything but free of flavor.
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Ingredients
- 4 whole ripe, frozen bananas (peeled and chopped). It’s easier to peel and chop the bananas at room temperature and then place the pieces in a zipped bag or covered container for freezing). Ideally, bananas should be heavily spotted. This gives the dessert its sweetness.
- ½ c. cocoa powder unsweetened
- 3 T. almond butter (unsweetened) – this ingredient is optional, but does help mask the banana flavor and create a truer, richer chocolate ice cream flavor and consistency (personally, I don’t use nut butter because I like the mild banana flavor. It tastes like an ice cream sundae!).
- 1 pinch Fine sea salt
Ingredients
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Instructions
- Add all ingredients to blender or processor and process on medium-high speed until the mixture is smooth and fully incorporated (the cocoa may want to cling to the sides of the blender or processor, so use a spatula to scrape the sides as needed).
- ** If the mixture is too thick to blend properly, you can add a splash of nut milk (or your other favorite milk) to thin it out a bit. Add just a little bit at a time or you’ll end up with a milk shake instead of firmer ice cream.
- For a soft-serve texture, serve immediately and transfer what remains to the freezer for up to a day or two (any longer and the texture can become icy – although the flavor is still great!)
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