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Chocolate ice cream is undoubtedly the king of summer, especially for the little ones of the house. However, the options we find at the grocery store or some ice cream shops aren’t always the best. Have you ever asked yourself what’s in store-bought ice cream? The answer is, industrial quantities of sugar: cacao with added sugar, glucose syrup, cocoa butter with sugar… you get the idea. This chocolate ice cream recipe doesn’t have any of that refined sugar, just the natural sugars from the banana and coconut sugars contained in the cacao powder.
You don’t need an ice cream maker for this recipe, but if you have one, you can use it. A blender and a little patience are enough for this ice cream to freeze perfectly. Most importantly, make sure you use ripe bananas and freeze them beforehand. The more banana you add-in, the stronger it’s flavor will be, so you can add it in slowly, tasting as you go along.
3 Ingredient Chocolate Ice Cream
- 100 gr cacao powder
- 3 ripe previously frozen bananas
- 1 tbsp natural vanilla essence
- Fruit, nut and seed granola
- Nut cream
- Small cacao bites
Defrost the bananas a little ahead of time so they are easier to blend. The riper they are the sweeter your ice cream will be.
Break up the banana and blend it with the cacao powder, add in the vanilla and blend well.
When you start to get an ice cream-like texture stick the mixture into the freezer.
It will need at least 5 hours to freeze properly, but if you leave it overnight it will be great and ready to go the next day. Add your favorite topping: fruit, nut and seed granola, or some small cacao bites and start eating!
Don’t miss out on these other dessert recipes:
Açaí and Chocolate Oat Mugcake
Carrot Pancakes with a Cream Cheese Topping
Homemade Chocolate Recipe With Seeds
Banana bread with Hazelnut Cream