Vegan Chocolate Banana Ice Cream Food

VEGAN CHOCOLATE BANANA ICE CREAM

Vegan chocolate banana ice cream image

A low-fat chocolate ice cream? It really does exist! Our blitzed banana creation is gluten and dairy-free and ready in minutes

Provided by Sophie Godwin - Cookery writer

Time 5m

Number Of Ingredients 2

Ingredients

1 frozen banana
1 tsp cocoa powder

Steps:

In a blender, blitz the frozen banana with the cocoa powder until smooth. Eat straight away.

Nutrition Facts : Calories 110 calories, Fat 1 grams fat, Carbohydrate 23 grams carbohydrates, Sugar 21 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein

VEGAN RAW CHOCOLATE CHERRY "ICE CREAM"

Vegan Raw Chocolate Cherry

I got this recipe off of a website, and it is AMAZING. I am not a vegan or a raw foodie, just looking for healthy alternatives. I use my Vitamix to make this, but you could probably use any blender or food processor. You can also add chocolate chips for texture.

Provided by nickie409

Categories Dessert

Time 10m

Yield 1 cup, 1-2 serving(s)

Number Of Ingredients 7

Ingredients

1 banana, frozen and cut
1/2 cup frozen cherries
1 tablespoon peanut butter or 1 tablespoon almond butter
1/2 tablespoon honey or 1/2 tablespoon agave nectar
1 tablespoon cocoa or 1 tablespoon carob powder
1 dash sea salt
1 teaspoon vanilla

Steps:

Peel and chop the banana, then freeze solid. Process all ingredients in a blender or food processor until combined into a smooth consistency, similar to soft-serve ice cream. Either enjoy right away or allow to set in freezer until firm.

VEGAN BANANA-COCONUT ICE CREAM (SOY-FREE)

Vegan Banana-Coconut Ice Cream (Soy-Free) image

This is modified from an Alton Brown recipe on the Banana episode of Good Eats. I replaced the cream with coconut milk and the corn syrup with agave nectar to make it vegan and healthier. I also added the optional carob chips and coconut flakes, which my friends agreed really worked well with the banana flavor. Despite its healthiness, this recipe is still luxuriously thick, "creamy," and rich. Instead of chilling the mixture before putting it in the ice cream maker, you can use frozen bananas. Be sure to use regular (not light) coconut milk. Cooking time is freezing time in ice cream maker.

Provided by Prose

Categories Frozen Desserts

Time 30m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

3 bananas (frozen or not)
1/2 tablespoon fresh lemon juice
1 teaspoon vanilla extract
1 cup coconut milk
1/4 cup agave nectar
1/2 cup unsweetened dried shredded coconut (optional)
1/2 cup carob chips (optional) or 1/2 cup semisweet vegan chocolate chips (optional)

Steps:

Place all ingredients except shredded coconut and carob chips in blender or food processor. Puree, scraping sides occasionally, until uniform.
If you used frozen bananas, pour the mixture directly into the frozen cannister of a 1-quart ice cream maker and freeze according to the manufacturer's directions.
If you used room-temperature bananas, chill the mixture in your refrigerator for at least a few hours before pouring into the frozen cannister.
If you don't have an ice cream maker, you can freeze the mixture and then puree it again in your food processor, but it won't be as creamy.
If using shredded coconut and/or carob/chocolate chips, add them to the ice cream maker in the last 5-10 minutes.
Enjoy, and store leftovers in the freezer.

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