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4.84 from 6 votes
Scoops of chocolate ice cream for breakfast are served in a glass bowl, topped with fresh bananas.
Print Recipe
Chocolate Breakfast Ice Cream
Prep Time
5 mins
Freeze Time
3 hrs
 

Frozen bananas and sweet dates make for a healthy, creamy Chocolate Breakfast Ice Cream — you'll want to jump out of bed to eat this!

Course: Breakfast
Cuisine: American
Servings: 1 pint
Author: Gemma Stafford
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) cocoa powder
  • 2 to 4 tablespoons coconut milk
  • 1 tablespoon vanilla extract
Instructions
  1. Slice the bananas and place them on a parchment-lined tray. Freeze until solid, about 3 hours.

  2. Place the dates, cocoa powder, 2 tablespoons coconut milk, and the vanilla extract in a blender and puree until smooth.

  3. Add the frozen bananas and process until smooth and thick. If needed, add another tablespoon or two of coconut milk.

  4. 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.