Description
Creamy Chocolate Banana Ice Cream made in a blender in 2 minutes. Naturally sweet, dairy-free, and perfect for a fast healthy dessert.
Ingredients
2 medium ripe bananas, peeled, sliced, and frozen solid (about 240 g)
2 tablespoons unsweetened cocoa powder (10 g)
2 to 4 tablespoons milk of choice, as needed (30 to 60 ml)
1/2 teaspoon vanilla extract (2.5 ml) optional
Pinch of fine salt optional
Instructions
1. Add the frozen banana slices to a high-speed blender or food processor.
2. Add cocoa powder, 2 tablespoons milk, vanilla if using, and a pinch of salt if using.
3. Blend until thick and creamy, stopping to scrape down the sides as needed.
4. If the mixture is too thick to blend, add more milk 1 tablespoon at a time until it moves smoothly.
5. Serve immediately for soft-serve texture, or freeze 30 to 60 minutes for firmer scoops.
Notes
Best bananas: Use very ripe bananas with brown spots for maximum sweetness.
Liquid control: Start with 2 tablespoons milk and add slowly so the ice cream stays thick.
Texture tip: If your blender stalls, stop, scrape, and let the mixture sit 30 seconds, then blend again.
Storage: Freeze leftovers in an airtight container up to 1 week. Let sit 5 minutes before scooping.
- Prep Time: 2 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Blender
- Cuisine: American
Nutrition
- Serving Size: 1 serving (about 1 cup)
- Calories: 145
- Sugar: 16 g
- Sodium: 20 mg
- Fat: 2 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 5 g
- Protein: 3 g
- Cholesterol: 0 mg