Who would have thought that indulging in ice cream could be guilt-free and good for your health? Well, my friends, it’s achievable with Chocolate-Banana (Vegan) Ice Cream. This vegan treat is not only mouth-wateringly delicious, it’s perfect for all occasions, whether in a sundae on a lazy Sunday or as a late-night snack that won’t count against your strict diet. Its smooth, creamy texture paired with an irresistible blend of chocolate and banana will, quite literally, melt in your mouth. I promise this is a recipe you will love and come back to time and again.
Aside from its taste, what makes this ice cream stand out is its simplicity and health components. This recipe is diary-free, which is great for those with dietary restrictions, and contains natural sugars from the banana. It’s something tasty that you can eat without worrying about your waistline. All in all, it’s a treat that your taste buds and your body will be appreciative for.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes (+Freezing Time)
- Servings: 4
- Yield: 1 quart
Now that I’ve piqued your interest, let’s get straight into how to whip up a batch of this vegan delight, shall we?
Ingredients & Equipment You’ll Need
- 4 Ripe Bananas
- 1/4 cup Unsweetened Cocoa Powder
- 1/4 cup Almond Milk
- 1 Tsp Vanilla Extract
- Pinch of Salt
As for the equipment, you’re going to need a good blender or a food processor to get the right consistency. The bananas are the base of your ice cream, providing the creaminess you expect. The cocoa powder gives this treat its delectable chocolate flavour. If you’re reticent about the salt, don’t be. It enhances the sweetness of the bananas and the chocolate. Trust me, it works.
How To Make Chocolate-Banana (Vegan) Ice Cream
- Firstly, you’ll want to start by slicing your ripe bananas and freezing them. This will create the core of your ice cream’s creamy texture.
- Once they’re frozen, place your bananas into the blender together with the almond milk. The milk acts as a softener for the bananas, making them easier to blend to a smooth consistency.
- Add in your cocoa powder, vanilla extract, and salt. The blend everything together until it’s smooth and creamy. There should be no lumps or banana bits visible.
- Once you have a smooth mixture, pour it into a loaf pan and freeze it for at least 4 hours before serving.
Tips For The Best Results
- Use ripe bananas for the best sweetness and texture.
- If the mixture is too thick, slowly add a bit more almond milk until it reaches your preferred consistency.
Storage Tips
- Store in an air-tight container in the freezer to preserve freshness. It can last upto 2 weeks.
Frequently Asked Questions
Q: Can I use any other type of milk instead of almond milk?
A: Yes, you can substitute almond milk with coconut milk or any non-dairy milk of your choice.
Q: Can I use regular cocoa powder instead of unsweetnened?
A: Yes, but it might alter the sweetness of the ice cream. You may need to adjust the amount you use accordingly.
Nutritional Facts of Chocolate-Banana (Vegan) Ice Cream
Per serving, this ice cream has 130 Calories, 1g Fat, 0mg Cholesterol, 32g Carbohydrates, 2g Dietary Fiber, 19g Sugars, and 2g Protein.
In conclusion, Chocolate-Banana (Vegan) Ice Cream is a must-try. The combination of healthiness and indulgence is irresistible. Plus, when you’re serving it, why not sprinkle some chopped nuts on top or even add a drizzle of vegan chocolate sauce for an extra treat? Enjoy folks!
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