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!
- 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)
- 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
- Fold in chopped chocolate and pour into a regular sized loaf pan
- Drizzle with fudge ripple; cover with seran wrap or tin foil and freeze for at least 6 hours before serving
- 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
- 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
- Cook for one additional minute, still whisking and then remove from heat
- Stir in vanilla
- Chill in refrigerator for at least one hour or until ready to use (up to two weeks)
No guilt necessary!