This healthy version of ice cream is naturally vegan and gluten-free.
I’ve got another ice cream recipe for you that doesn’t require an ice cream maker! Although, this one is a little different. When I was in the midst of a baking rampage a few weeks ago, Matt asked if I could try to make something healthy. Well, wish granted! This isn’t your typical ice cream, and I’m not going to lie, it’s not as creamy as the fat-filled regular version. But when you want a sweet frozen treat that is on the healthier side, this banana ice cream is perfect.
I’m not the first person to make banana ice cream in a blender, I’ve seen it done about four million times before. But for my purposes, I wanted a flavor that felt a little more indulgent and didn’t leave my sweet tooth and cravings completely unsatisfied. The fudge ripple and chocolate chunks through definitely do the trick!
- 610g (~4 large) frozen bananas, sliced
- 60 milliliters (1/4 cup) almond milk
- 5 milliliters (1 teaspoon) vanilla extract
- 65g dark chocolate, chopped (check to make sure dairy-free if Vegan)
- ¼ cup chocolate ripple (see below)
- In a high-speed blender (I used a Vitamix) combine frozen bananas, almond milk and vanilla for several minutes or until completely combined; should be the consistency of soft serve yogurt
- Fold in chopped chocolate and pour into a regular sized loaf pan
- Drizzle with fudge ripple; cover with seran wrap or tin foil and freeze for at least 6 hours before serving
- 50g (~1/4 cup) granulated sugar
- 50 milliliters (2 tablespoons + 2 teaspoons) light corn syrup
- 60 milliliters (1/4 cup) water
- 25g (~1/4 cup) unsweetened Dutch-process cocoa
- 1 milliliter (1/4 teaspoon) vanilla extract
- In a medium-sized saucepan over medium heat, whisk together sugar, corn syrup, water and cocoa powder; whisk constantly until mixture comes to a low boil
- Cook for one additional minute, still whisking and then remove from heat
- Stir in vanilla
- Chill in refrigerator for at least one hour or until ready to use (up to two weeks)
No guilt necessary!
I love how you manage to put a new spin on recipes – that chocolate fudge ripple looks perfect!
Thanks, Kathryn:-)
I’ve seen a lot of this banana ice cream around and have always wondered how good it could possibly be compared to teh real thing…pretty sure your fudge ripple puts it in the running along with the big guns!
Fabulous! Your photography is also out of this world!
Thanks, Whitney! I really appreciate that since I wasn’t the biggest fan of my own photos for this post.
I love ice cream of all kinds and have tried this banana ice cream myself – the fudge ripple definitely kicks everything up a notch!
This is super delicious ice cream – LOVE the fudge ripple!
Mary
my girrrrl-so glad you added the chocolate chunks and fudge ripple to the banana “ice cream”!
I’m not into using corn syrup. This recipe isn’t for me.