Food Recipes

Chocolate Nana IceCream

 How often do you get to eat chocolate ice cream for breakfast? Probably never. Well, the perks of being a vegan is this bad boy. It’s chocolate ice cream with a twist – there’s no dairy. And it’s such a basic recipe that you can make it in five minutes. Because who doesn’t love a good clean bowl of ice-cream?

This right here is my favourite snack that I have almost everyday. It’s SO simple to make, and so satisfying as well. And the best part is, it’s 100% clean, so yes, i can have it for breakfast… or lunch… or depending on how much I make … dinner!

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Chocolate Nana Icecream
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Ingredients
  1. 3-4 Frozen bananas
  2. 2 tsp. carob/cacao powder
  3. 1 tsp. peanut butter
Instructions
  1. Prior to making your icecream, you're going to want to cut up and freeze bananas. Make sure they are ripe and spotty (that's when the have the best digestion and most antioxidants) I usually do this at night time and freeze a lot at a time so that I have some ready when I need them.
  2. In the morning, or whenever you're about to make your Sundae, remove the bananas from the freezer and add them to a high speed food processor. (Don't try using a small or weak blender as it could result in a broken blade or motor)
  3. Pulse bananas into little chunks, then add 2 tbsp. of almond milk. (You can add more if you want it more as a soft serve)
  4. Add in 2 tsp. carob or cacao powder, and (optional) 1 tsp. of peanut butter.
  5. Scoop into a bowl or cup and serve right away
Notes
  1. If you have a strong food processor, you can just add your frozen fruit and pulse until you reach a creamy ice-cream consistency. I wouldn’t advise trying to make these if you don’t have a food processor.
  2. Also, you may add a little bit more almond milk to help with the consistency if they are really frozen.
  3. Usually I just scoop it straight from the food processor into my glass, but if I have other things to prepare, like fruit or sauce, I stick it in the freezer to keep it cool until I’m ready to decorate it.
  4. If you prefer a more frozen texture, add less liquids and serve right away. I sometimes like mine as more of a soft serve, so I add more liquids.
Mindfully Bliss http://mindfullybliss.com/
2014-02-05 004 2014-02-05 002

 

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7 Comments

  • Reply
    jennifer
    March 11, 2014 at 6:57 pm

    Haiiii. For making the banana ice cream, do you use any water or coconut water ? Thanks !

    • Reply
      Katrina Gormley
      March 11, 2014 at 7:15 pm

      I don’t use any liquids, that’s what gives it the thick ice cream texture 🙂

  • Reply
    Jacob
    March 22, 2014 at 2:10 pm

    How many bananas do u use

  • Reply
    What I Ate Wednesday | The Colourful Kitchen
    March 26, 2014 at 7:40 pm

    […] up would be lunch. For lunches I usually make a  strawberry banana smoothie bowl, chocolate banana ice cream, or a green smoothie. This right here is a spinach and kale smoothie with banana and almond milk. […]

  • Reply
    Marie
    August 25, 2014 at 7:51 pm

    Hello! I’ve made my own version of this before (with WAY more cocoa powder, however) and I always have to add liquid because if I don’t my Vitamix seems to be struggling quite a lot. Any suggestions?

    • Reply
      Katrina
      August 25, 2014 at 9:56 pm

      Hmmm, adding liquids(like almond milk) should be fine 🙂 Just keep adding a little bit until you reach the desired texture.

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