Description
This Vegan Chocolate Banana Nice Cream is a deliciously creamy and healthy dairy-free frozen dessert made from ripe bananas, cocoa powder, almond butter, and a touch of maple syrup. Perfect for a quick, guilt-free treat, it blends frozen fruit and rich chocolate flavors into a smooth, soft-serve consistency that can be enjoyed immediately or frozen for a firmer texture.
Ingredients
Scale
Base Ingredients
- 4 large ripe bananas, sliced and frozen
- 3 tablespoons unsweetened cocoa powder
- 2 to 3 tablespoons maple syrup, to taste
- 4 tablespoons almond butter, plus extra for drizzling
- 2 to 4 tablespoons unsweetened almond milk, as needed
Toppings
- Dark chocolate shavings, vegan
- Chopped toasted almonds
- Sliced fresh banana
Instructions
- Prepare Base Mixture: Start by gathering your frozen banana slices and placing them into a high-speed blender or food processor to form the creamy base.
- Blend Ingredients: Add the cocoa powder, maple syrup, and almond butter to the blender with the frozen bananas. Blend until the mixture is thick, smooth, and creamy, pausing occasionally to scrape down the sides for an even blend.
- Adjust Consistency: If the nice cream is too thick to blend smoothly, add unsweetened almond milk one tablespoon at a time until you achieve a soft-serve yogurt-like consistency.
- Taste and Season: Taste the mixture and add more maple syrup if you prefer it sweeter, then blend briefly to combine.
- Assemble and Serve: Scoop the chocolate banana nice cream into serving bowls. Drizzle extra almond butter over the top and finish with your choice of dark chocolate shavings, chopped toasted almonds, and sliced fresh banana for texture and visual appeal.
- Final Preparation: Enjoy immediately for a soft-serve treat or transfer to a container and freeze for 1 to 2 hours if you want a firmer texture suitable for scooping like traditional ice cream.
Notes
- Use very ripe bananas for maximum sweetness and creaminess.
- Adjust the sweetness based on your taste preference by adding more or less maple syrup.
- For a nut-free version, substitute almond butter and almond milk with sunflower seed butter and a suitable plant milk.
- The texture is best when eaten fresh but can be stored in the freezer for up to 3 days.
- If your blender struggles, pulse the mixture to avoid overheating.
