Chocolate Chunk Banana Ice Cream with Chocolate Fudge Ripple

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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
Makes ~3/4 quart (3-6 servings)


610 grams / 1 pound 5 1/2 ounces (~4 large) frozen bananas, sliced
1/4 cup almond milk
1 teaspoon vanilla extract
65 grams / 2 1/4 ounces dark chocolate, chopped (check to make sure dairy-free if Vegan)
1/4 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

Fudge Ripple

Makes 1/2 cup

Recipe from David Lebovitz via Epicurious


50 grams / 1 3/4 ounces (~1/4 cup) granulated sugar
1 1/3 fluid ounces (2 tablespoons + 2 teaspoons) light corn syrup
2 fluid ounces (1/4 cup) water

25 grams / 7/8 ounce (~1/4 cup) unsweetened Dutch-process cocoa
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)

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

No guilt necessary!

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10 Responses to “Chocolate Chunk Banana Ice Cream with Chocolate Fudge Ripple”

  1. Kathryn July 3, 2014 at 5:58 am #

    I love how you manage to put a new spin on recipes – that chocolate fudge ripple looks perfect!

  2. Joanne July 3, 2014 at 7:24 am #

    I’ve seen a lot of this banana ice cream around and have always wondered how good it could possibly be compared to teh real thing…pretty sure your fudge ripple puts it in the running along with the big guns!

  3. Whitney @ The Newlywed Chefs July 3, 2014 at 2:52 pm #

    Fabulous! Your photography is also out of this world!

    • Keep It Sweet July 10, 2014 at 10:11 am #

      Thanks, Whitney! I really appreciate that since I wasn’t the biggest fan of my own photos for this post.

  4. Bianca @ Confessions of a Chocoholic July 3, 2014 at 4:42 pm #

    I love ice cream of all kinds and have tried this banana ice cream myself – the fudge ripple definitely kicks everything up a notch!

  5. Mary July 3, 2014 at 9:57 pm #

    This is super delicious ice cream – LOVE the fudge ripple!

  6. Kayle (The Cooking Actress) July 4, 2014 at 7:12 pm #

    my girrrrl-so glad you added the chocolate chunks and fudge ripple to the banana “ice cream”!


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