This low calorie chocolate banana ice cream recipe will satisfy your sweet tooth without the guilt! This is a diary free ice cream, so it is great for those that are looking for a vegan ice cream. Give this healthy ice cream recipe a try!
The reason why this chocolate banana ice recipe is low calorie is because it does not use any heavy cream or milk. I calculated the calories for all the ingredients used in this recipe and it equals to 131 calories per serving (this recipe can make 6 scoops of ice cream or 3/4 quart of ice cream, which equals a total of 781 calories).
This recipe’s main ingredient is ripe banana so the natural creaminess and sweetness of the banana will be enough as great substitute of dairy. This chocolate banana ice cream will have a soft serve ice cream texture that will satisfy your ice cream cravings! You won’t even miss the diary.
For this recipe, you will need a food processor or high performance powder blender, a regular blender will not produce the smooth and creamy texture like ice cream. The motor in a regular blender may burn out from trying to create the cream texture out of the frozen bananas.
Please use a food processor if you do not have a quality powder blender.
Regular Blender vs Powder Blender
A powder blender has strong motors that can turn rice into rice flour. Powder blenders are designed to maintain torque and cool temperature so it can handle tough ingredients. It is designed to give the you the smoothest texture when blending ingredients, so soups, smoothies, and ice cream are often blended in a high performance power blender. A brand of high performance powder blender that I recommend is the Vitamix. I own one myself. The Vitamix is easy to clean, gives the smoothest texture to anything I blend, and has a great warranty.
I very much recommend you investing in a high performance powder blender as you can use it for so many recipes and produce much more quality food.
Chocolate Banana Ice Cream, Vegan Ice Cream Recipe
Serving Size = 3/4 quart ice cream container
Ingredients:
4 large ripped bananas (peeled and frozen)
1/4 cup unsweetened cocoa powder
1 tablespoon white granulated sugar
2 tablespoon peanut butter (recommend using brands that use 100% peanuts in their peanut butter)
Step 1:
Chop your frozen bananas into 1-2″ sized pieces. This will allow the powder blender or food processor to easily break down the banana.
Step 2:
Put your 4 frozen cut bananas, 2 tablespoon of peanut butter, and 1/4 cup of cocoa powder into your powder blender or food processor.
Step 3:
Blend until mixture is in a cream texture. Remember to stop the powder blender or food processor when frozen bananas get stuck. Be safe and make sure powder blender or food processor has fully stopped or is unplugged, and mix up the mixture using a spoon or spatula to unclog the areas that are stuck to continue to blend as needed. Add in 1 tablespoon of sugar once mixture is in an ice cream texture and blend to mix the sugar into ice cream well.
Step 4:
Your ice cream is now ready to be eaten or you can pour your ice cream mixture into an ice cream container and freeze.
If you do not have an ice cream container, any airtight container will work. Some plastic containers will get brittle in the freezer so check to make sure it is freezer safe.
OPTIONAL: You can add chocolate syrup to your chocolate ice cream or any other toppings you desire. I used Ghirardelli chocolate premium sauce to drizzle over my ice cream.
Be sure to share with me your thoughts of this recipe, and if you made alterations in the comment section below. ENJOY!
Healthy Chocolate Banana Ice Cream, Vegan Chocolate Ice Cream
Equipment
- powder blender or food processor (DO NOT use regular blenders - regular blender motors may not handle creaming frozen bananas)
Ingredients
- 4 large ripe bananas peeled and frozen
- ¼ cup unsweetened cocoa powder
- 1 tablespoon white granulated sugar
- 2 tablespoon peanut butter
Instructions
- Chop your frozen bananas into 1-2" sized pieces. This will allow the powder blender or food processor to easily break down the banana.
- Put your 4 frozen cut bananas, 2 tablespoon of peanut butter, and 1/4 cup of cocoa powder into your powder blender or food processor.
- Blend until mixture is in a cream texture. Remember to stop the powder blender or food processor when frozen bananas get stuck. Be safe and make sure powder blender or food processor has fully stopped or is unplugged, and mix up the mixture using a spoon or spatula to unclog the areas that are stuck to continue to blend as needed. Add in 1 tablespoon of sugar once mixture is in an ice cream texture and blend to mix the sugar into ice cream well.
- Your ice cream is now ready to be eaten or you can pour your ice cream mixture into an ice cream container and freeze.If you do not have an ice cream container, any airtight container will work. Some plastic containers will get brittle in the freezer so check to make sure it is freezer safe.
- OPTIONAL: You can add chocolate syrup to your chocolate ice cream or any other toppings you desire. I used Ghirardelli chocolate premium sauce to drizzle over my ice cream.
