There’s nothing better than a dish of ice cream on a hot summer day. Since embracing plant based eating, I’m constantly on the prowl for ways to transform unhealthy comfort foods into something plant based.
Turns out, chocolate ice cream is the simplest thing to figure out.
I looked at several recipes but it seemed like one would be too dry, another would taste more like bananas than chocolate – so I doctored up one into something that suited my tastes.
Homemade Chocolate Nice Cream
2 cups of frozen sliced bananas
1/2 cup unsweetened cocoa powder
1 cup unsweetened almond milk
1 teaspoon vanilla
Place all ingredients in a blender and blend until creamy. If this seems too dry for your blender, just add a little more almond milk to get things going.
Once it’s well blended, pour your mixture into a parchment paper lined container to store in the freezer. It’s that easy. At this point you may wish to add some chunks of vegan chocolate or nuts.
A couple of things to note. You can freeze this to enjoy later or can enjoy as soft serve right now! Add a little more almond milk for milkshakes!!
Also, I allowed mine to freeze overnight and it was hard to scoop. Next time, I will freeze in single serve containers. That way I can set it out to soften just a bit before eating.