Chocolate Chunk Banana Ice Cream with Chocolate Fudge Ripple

Posted on July 3, 2014  |  Print Recipe

This healthy version of ice cream is naturally vegan and gluten-free.
Healthy Banana Ice Cream full of Chocolate Fudge Chunks!

I’ve got another ice cream recipe for you that doesn’t require an ice cream maker!  Although, this one is a little different.  When I was in the midst of a baking rampage a few weeks ago, Matt asked if I could try to make something healthy.  Well, wish granted!  This isn’t your typical ice cream, and I’m not going to lie, it’s not as creamy as the fat-filled regular version.  But when you want a sweet frozen treat that is on the healthier side, this banana ice cream is perfect.

I’m not the first person to make banana ice cream in a blender, I’ve seen it done about four million times before.  But for my purposes, I wanted a flavor that felt a little more indulgent and didn’t leave my sweet tooth and cravings completely unsatisfied.  The fudge ripple and chocolate chunks through definitely do the trick!

Healthy Banana Ice Cream loaded with chocolate, no ice cream maker needed!

 

Chocolate Chunk Banana Ice Cream with Chocolate Fudge Ripple
 
Fudge Ripple Makes ½ cup Recipe from David Lebovitz via Epicurious
Author:
Recipe type: Dessert
Makes: ~3/4 quart (3-6 servings)

Ingredients
  • 610g (~4 large) frozen bananas, sliced
  • 60 milliliters (1/4 cup) almond milk
  • 5 milliliters (1 teaspoon) vanilla extract
  • 65g dark chocolate, chopped (check to make sure dairy-free if Vegan)
  • ¼ cup chocolate ripple (see below)

Instructions
  1. In a high-speed blender (I used a Vitamix) combine frozen bananas, almond milk and vanilla for several minutes or until completely combined; should be the consistency of soft serve yogurt
  2. Fold in chopped chocolate and pour into a regular sized loaf pan
  3. Drizzle with fudge ripple; cover with seran wrap or tin foil and freeze for at least 6 hours before serving

 

Chocolate Chunk Banana Ice Cream with Chocolate Fudge Ripple
 
Fudge Ripple Makes ½ cup Recipe from David Lebovitz via Epicurious
Author:
Recipe type: Dessert
Makes: ½ cup

Ingredients
  • 50g (~1/4 cup) granulated sugar
  • 50 milliliters (2 tablespoons + 2 teaspoons) light corn syrup
  • 60 milliliters (1/4 cup) water
  • 25g (~1/4 cup) unsweetened Dutch-process cocoa
  • 1 milliliter (1/4 teaspoon) vanilla extract

Instructions
  1. In a medium-sized saucepan over medium heat, whisk together sugar, corn syrup, water and cocoa powder; whisk constantly until mixture comes to a low boil
  2. Cook for one additional minute, still whisking and then remove from heat
  3. Stir in vanilla
  4. Chill in refrigerator for at least one hour or until ready to use (up to two weeks)

Notes

 

Vegan Banana Ice Cream with Chocolate Fudge Ripple and Chocolate Chunks!

No guilt necessary!

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