Chocolate Banana Ice Cream

Chocolate Banana Ice-cream

Love ice-cream, but can’t eat dairy?  Or don’t like dairy?  Try this delicious Chocolate Banana Ice Milk!

If you don’t want to go to the trouble of freezing this, it makes a wonderful smoothie!  Also, you can leave the cocoa powder out and make a lovely banana ice-cream.

This is a standard Internet recipe that’s been modified to be sugar free as well.  If you prefer to put in sugar just remember that 1/32 tsp. white powdered stevia = 1 tbsp. sugar.  The scoop found in the small bottles of NOW brand of white powdered stevia is approximately 1/32 tsp.

Banana Chocolate Ice Milk
Makes 4 cups

7 large frozen ripe, sweet bananas
1/4 c. unsweetened cocoa (Dutch process)
1/2 c. almond milk/coconut milk combo (or one or the other)
1/8 tsp. stevia extract powder
1/4 c. ground pecans or other nuts (optional)
1/4 tsp. vanilla extract/vanilla powder

Put bananas in microwave to thaw just enough to peel off the skin. Do NOT thaw the entire way. This takes about 1 minute on a 1200 watt microwave. I just go in 30 second increments until I can pull the skin off.

Throw in blender or food processor with rest of ingredients and blend for 1-2 minutes. If you want you can blend the pecans too, or you can just add the ground nuts to the finished product. I chose to do half and half.

Put ice milk in the freezer to freeze for about 1 hour in a metal mixing bowl.  You want it slushy but not rock hard.   Pull it out and smash it up by beating it with a mixer till smooth again.  It will turn light and loft up a bit.  Put in freezer again and repeat.  The third time scoop the ice milk into an airtight container you want it permanently stored in.  Put it in the freezer to freeze solid for good…well, until you decide to eat it!

If you have an ice-cream freezer you can use that instead of doing the above.

 

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