Looking for something to do with those unused, slightly over-ripened bananas? I always have one or two on the brink of waste in my house, so I decided to start peeling them and freezing them for smoothies. Then, I found the inspiration for this EASY banana ice cream recipe and things changed. Now, everyone in my house is asking when there will be more of that chocolate banana ice cream! This satisifies your need for a cool treat and uses only nut butter, high quality cacao nibs, coconut, and a frozen banana to make a delicious dessert.
Serves: 1 large or 2 small servings
1 frozen banana (this is key, make sure your banana is peeled and frozen solid!)
2 T cocoa powder
1 T Nutzzo chocolate peanut butter
1 T So Delicious Culinary Coconut Milk or organic coconut cream (taken from the top of a can of full fat coconut milk)
Shredded coconut, optional for serving
Vegan magic shell, optional, for serving
1/4 cup organic dark chocolate chips
2 T coconut oil
Regular peanut butter works too if you don’t have chocolate on hand. This makes extra magic shell, which you can store in the fridge. You’ll have to remelt before each use by heating it in the microwave about 60 seconds, stopping halfway to stir.
First, make the shell topping. Microwave chocolate and coconut oil in a microwave safe bowl about 30 seconds. Stir and put back in the microwave 20-30 seconds more. Stir until chocolate is melted and combined.
Next, place banana, cocoa powder, peanut butter and coconut cream in a food processor. Blend, scraping down sides as needed, until a creamy mass of ‘ice cream’ forms.
Scoop ice cream in a bowl or cup. Garnish with whipped cream, shredded coconut (if using) and magic shell.