Chocolate Chunk Banana Ice Cream with Chocolate Fudge Ripple
Recipe type: Dessert
Makes: ~3/4 quart (3-6 servings)
Fudge Ripple Makes ½ cup Recipe from David Lebovitz via Epicurious
  • 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)
  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
Recipe by Keep It Sweet Desserts at