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Hi Bold Bakers!
WHAT YOU GET: A refreshing, light, and healthy Chocolate Ice Cream For Breakfast! My Chocolate Breakfast Ice Cream recipe has everything you need to start your day on the right foot.
Summer is slowly coming to a close, but for those who are always down to eat a frozen treat, my Chocolate Breakfast Ice Cream recipe will become your new go-to breakfast food.
Filled with fibrous fruits like bananas and dates, alongside refreshing coconut milk, this recipe is unlike any other ice cream you’ve ever had. All you need is a blender, 5 ingredients, and 5 minutes — no need for an ice cream machine!
Enjoy this dairy-free chocolate ice cream for a guilt-free breakfast or whenever you’re craving a cold, creamy dessert. Feel free to mix and match your favorite fruits for even more fun!
What is “Breakfast Ice Cream?”
My homemade chocolate “nice cream” is a creamy fruit-based frozen dessert. It primarily gets its creaminess from the blended frozen bananas, which creates an excellent base for all of the other fun flavors to shine through.
Depending on which fruits and flavorings you use, the banana taste should be relatively mild. Similarly, coconut milk does not have a strong flavor as you would have with actual coconuts. Instead, you are left with a subtly creamy nut flavor that substitutes the “milk” in this ice cream.
Which Fruits Should I Use in Breakfast Ice Cream?
With so few ingredients in this Chocolate Breakfast Ice Cream recipe, it’s imperative that you get the right ones. For the dairy-free ice cream base, I highly recommend using ripe brown bananas. This is because we want to achieve that creamy and smooth texture for our ice cream. The softer the banana, the better.
Secondly, there are various types of date fruits, but I find Medjool dates to be the best kind to use in this recipe. Medjool dates have a deeply rich and slightly caramelly taste. They are very soft and chewy, making them perfect for blending. Since this recipe requires no artificial sugars, the addition of dates adds the perfect amount of sweetness to your healthy ice cream treat.
If you want to read more about using dates as a substitute for sugar when baking, check out this article here.
Tools You Need To Make Chocolate Breakfast Ice Cream:
- Measuring cups and spoons
- Knife
- Parchment paper
- Baking tray
- Blender or food processor
Is Nice Cream Dairy-Free?
Yes! This Chocolate Breakfast Ice Cream recipe is amazing because it’s dairy-free, vegetarian, and gluten-free. Anyone and everyone can enjoy this vegan treat!
Check out my ‘Dairy-Free Coconut Homemade Ice Cream (2-Ingredient, No Machine)’ article for more delicious dairy-free ice cream recipes!
How To Store Chocolate Breakfast Ice Cream
You can freeze my Chocolate Breakfast Ice Cream in an airtight container for up to 4 weeks. Just be sure to let it sit on the counter for about 20 minutes before serving. This recipe does not contain any cream, sugar, or aeration, so it will make your ice cream freeze very hard to scoop.
Gemma’s Pro Chef Tips For Making The Best Chocolate Breakfast Ice Cream:
- Have leftover unblended frozen bananas? Store them in a resealable plastic bag for up to 2 months in the freezer.
- To eliminate the extra liquid when making this recipe, let the bananas soften on the counter for about 10 minutes before blending.
- You can blend all the ingredients and pour them into popsicle molds to make healthy popsicles.
- Make healthy milkshakes by increasing the amount of coconut milk to ½ cup (4 fl oz/120 ml).
- Try serving these with my Homemade Ice Cream Cones!
Try More Breakfast Recipes:
- Banana & Strawberry Nice Cream Recipe
- Cereal Milk Ice Cream (No Machine)
- Top 5 Microwave Mug Breakfasts: Sweet & Savory Recipes
- Toaster Oven Breakfast Tart
- Microwave Breakfasts in a Mug
Try These Recipes!
Chocolate Breakfast Ice Cream
Ingredients
- 3 medium ripe bananas (about 3 cups/15 oz/426 g)
- ½ cup (2½ oz/71 g) Medjool dates
- ⅓ cup (1⅓ oz/37 g) unsweetened cocoa powder
- 2 tablespoons coconut milk
- 1 tablespoon vanilla extract
Instructions
- Slice the bananas and place them on a parchment-lined tray. Freeze until solid, about 3 hours.
- In a blender, add the dates, cocoa powder, coconut milk, and vanilla extract, and puree until smooth.
- Add the frozen bananas and process until smooth and thick. If needed, add another tablespoon or two of coconut milk.
- Scoop and serve immediately or freeze for up to 4 weeks. (If storing longer, take the ice cream out of the freezer to sit on the counter for 20 minutes before scooping).
This looks lovely! Can I use regular milk instead of coconut milk?
Hi Gemma, it’s Jacqueline. I have a question for you. Can I substitute a those few tablespoons of coconut milk with whipping cream instead? If so, will it be the same amount as with coconut milk? Looking forward to trying this recipe! Thank you and blessings!
Could I substitute avocado and honey instead of dates? I’m not a big fan of dates and they’re pretty hard to find here in my neck of the woods.
I used pitted dates but they just wouldn’t blend in my blender or my Bullet. I guess I should have chopped them up & boiled them 1st to soften. Didn’t make frozen dessert (but it tasted good). Plz tell people to chop dates & soften first.
Do you have an idea of what the carb count for this would be and serving size?
Oooh this looks really great! I’m going to swirl some peanut or almond butter throughout before freezing it all to give me that chocolate peanut butter flavour I love in ice cream!
Can I leave the dates out or is there a substitute? Thank you
Can use almond milk in place of the coconut milk?