I am a chocoholic. I’m an ice cream lover, too! I’ve been dairy-free for many years, but I still enjoy a creamy bowl of nondairy ice cream now and then.
When I discovered how easy it is to transform frozen sliced bananas into soft serve “ice cream,” I was hooked. I’ve made quite a few variations of banana-based ice cream, but I think this one takes the cake. And when my son said, “this is better than Baskin Robbins!” I knew I had to share this recipe with you.
FIRST… A tip:
The next time over-ripe bananas go on sale, stock up! Bring ’em home, peel ’em, slice ’em, and place the banana slices in a storage container or freezer bag. This makes them so much easier to use when adding them to smoothies or making non-dairy “ice creams” like the dairy free brownie batter ice cream recipe below.
Dark Chocolate Brownie Batter “Ice Cream”
For brownie batter:
- 4 Tbsp almond butter (try my homemade blanched almond butter)
- 2 Tbsp unsweetened cocoa powder (I use raw cacao for a deeper, richer flavor)
- 1 Tbsp honey
- pinch of kosher flake salt
For dairy-free ice cream:
- 3 large or 4 small bananas, sliced and frozen for at least 4 hours
- 2 Tbsp unsweetened cocoa powder (I used raw cacao for a deeper, richer flavor)
- 2-4 Tbsp nondairy milk of choice (i.e. coconut, almond, cashew, etc.)
Place brownie batter ingredients in a small bowl:
Stir together until smooth. You may need to microwave/heat gently in order to make the mixture easier to stir.
Set brownie batter aside.
Add frozen sliced bananas and cocoa/cacao to bowl of large food processor. Process on high, adding nondairy milk Tablespoon-full at a time until mixture is completely smooth and reaches the consistency of soft-serve ice cream. You may need to scrape the sides once or twice.
Now remove the lid of the food processor, and scoop the brownie batter by spoonfuls on top of the ice cream. Dollop the batter around, then replace the lid and process ON LOW (i.e. the “stir” mode) until brownie batter is incorporated throughout. But don’t process too much! You want some “chunks” of brownie batter to remain.
Divide ice cream between 3-4 small bowls. Eat immediately. If you want it to be a little firmer, freeze for 15-20 minutes.
If you want it to be “scoop-able” — like hard-packed ice cream that you can put into a cone — spoon the ice cream into a shallow dish and freeze until firm. Then scoop. (I got this trick from the Spunky Coconut’s fantastic new cookbook, “Dairy-Free Ice Cream!”)
ENJOY with a spoon and a big, goofy grin of delight KNOWING that you’re still eating clean, even though you’re savoring a dark chocolate DELIGHT. Yum.
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