Healthy Chocolate Ice Cream for Breakfast
Prep Time
5 mins
Freeze Time
3 hrs
Total Time
3 hrs 5 mins
My creamy Chocolate Banana Ice Cream is easy to make with 5 ingredients –a dairy-free, healthy breakfast treat with frozen bananas and dates.
Course:
Breakfast
Cuisine:
American
Servings: 1 pint
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 or food processor, add the bananas, dates, cocoa powder, coconut milk, and vanilla extract, and puree until smooth. If needed, add another tablespoon or two of coconut milk if too thick.
-
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).
Recipe Notes
- Store Extra Frozen Bananas: Have leftover unblended frozen bananas? Store them in a resealable plastic bag for up to 2 months in the freezer.
- Make Healthy Popsicles: You can blend all the ingredients and pour them into popsicle molds to make healthy popsicles.
- Turn It Into a Milkshake: Make healthy milkshakes by increasing the amount of coconut milk to ½ cup (4 fl oz/120 ml).
- Serve in Homemade Cones: Try serving these with my Homemade Ice Cream Cones!