Almond Milk Chocolate Banana Ice Cream
The perfect balance of sweetness and creaminess in every spoonful of almond milk chocolate banana ice cream.
Prep Time10 minutes mins
Freezing7 hours hrs
Total Time7 hours hrs 10 minutes mins
Course: Dessert
Cuisine: American
Diet: Low Fat, Vegan
Servings: 3
Calories: 155kcal
- 3 bananas
- 1 cup almond milk
- 1 Tbsp. cacao powder
- 2 - 3 Tbsp. maple syrup
Slice bananas into coins and place them in the freezer for about half an hour to an hour.
3 bananas
Remove from freezer and add bananas to the blender together with almond milk, cacao powder and maple syrup.
1 cup almond milk, 1 Tbsp. cacao powder, 2 - 3 Tbsp. maple syrup
Blend all of the ingredients together until they form a smooth and velvety mixture. You want to make sure everything is well combined and there are no lumps remaining.
Once the mixture is thoroughly blended, pour it into a suitable container, ensuring it is evenly spread. Cover the container and place it back in the freezer for at least 5 to 6 hours.
- You need to freeze bananas for up to 1 hour before blending.
- If the ice cream is to hard to scoop just remove from the freezer and leave it on countertop for few minutes before serving.
- After patiently waiting for the freezing process to complete, it's time to indulge in your homemade frozen banana and cacao delight! Take it out of the freezer, scoop out a generous portion into a bowl or cone, and savor the creamy, chocolatey goodness.
- You can add toppings: nuts, for example sliced almonds, fruits or sprinkles.
Serving: 3g | Calories: 155kcal | Carbohydrates: 37g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 111mg | Potassium: 519mg | Fiber: 5g | Sugar: 20g | Vitamin A: 76IU | Vitamin C: 10mg | Calcium: 123mg | Iron: 1mg