I scream, you scream, we all scream, for ice cream! Or maybe bananas, ‘cos they’re pretty cool too. Even if you don’t stan bananas that much you’ll still love this low calorie chocolate ice cream and its one of your five a day as well. Anyone that knows me well, knows I’m a complete ice cream addict but for a long time now I’ve been a nice-cream convert. So what exactly is nice cream? Its ice cream, but its bananas…not ice cream…but it is ice cream. Its kinda amazing to see this miraculous transformation happen right in front of your eyes. This recipe is super easy and low effort, but you will need to do a little prep work. P.S. Don’t forget to subscribe and follow me on socials so that you never miss any of my healthy recipes for weight loss.
This recipe is great for the following restrictive diets:
- Gluten Free
- Dairy Free
- Nut Free
Cut up your bananas and put them in a bag, bowl or container and pop them in the freezer for 2-3 hours until they’re frozen solid. I would really recommend that you use really ripe sweet bananas, these bananas were a little green skinned still and the bitter unripe banana taste is hard to cover up If you’ve got some old bananas that you don’t know what to do with, this is the answer.
Place your frozen bananas in a high powered blender. My old faithful blender can’t handle ice anymore, hence the christening of my new, much larger food processor half way through the photos. Rest in peace, Old Faithful, you’ve served me well! Seriously, I was using this blender with my mums supervision when I was a little kid! Add in your flavourings, 1 tablespoon of cacao and 1 tablespoon of your choice of sweetener I think works really well but you can play around with quantities as much as you like, if your not used to the taste of cacao compared to cocoa you may want to up the sweetener.
Pulse the bananas until they’ve broken up into little pieces but not yet mushy. Once your at this stage scrape down the sides and put your blender on high speed for 2 minutes, your bananas will start to look mushed up but still lumpy, after a while, all the lumps will be processed and you’ll have smooth banana paste. I recommend tasting a little spoonful at this stage just to make a mental note of the texture. Now blend on high again for another 2-3 minutes. This is where the magic happens; as your food processer turns it adds air into the mixture, this means that the banana turns into a whipped consistency, somewhat similar to chocolate mousse. The best way to tell if your banana is sufficiently whipped is to do another taste test, this is why you did the first taste test, just for comparison.
If you like, you can eat your low calorie chocolate ice cream as it is or you can transfer it back into the freezer for another hour to firm up. I would avoid leaving your whipped nice-cream in the freezer much longer than this as it can set really hard and be very difficult to scoop. If you want to make more than one portion at a time then I would recommend portioning the whipped banana before re freezing so that you don’t have to worry about scooping later!
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