June 13, 2021
How to make vegan banana ice cream with cocoa powder
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This vegan banana ice cream is such a lovely summer dessert to stock in the freezer! This recipe is gluten free, nut free and totally beginner- friendly. If you like rich chocolatey desserts and you also pay attention to your energy intake, this one will probably work for you!
Why is banana a staple igredient for healthy vegan desserts?
- It’s naturally sweet and you will not need to add extra sugar or artificial sweeteners
- Bananas’ consistency is ideal to make creamy desserts, especially ice cream, without adding gelatine or dairy cream.
- It’s high in soluble fibre and magnesium
- Bananas are an excellent addition to your 5 a day list, if you have a sweet tooth!
The magic of unsweetened cocoa powder
- Cocoa powder is a source of copper, magnesium, iron and insoluble fibre. Just a tablespoon of cocoa powder contains 39% of your copper recommended intake (RI) and 14% of magnesium RI!
- It gives banana ice cream a lovely chocolatey flavour and it can keep you full for longer due to its high fibre content.
Recipe tips for a lovely banana ice cream
- Adjust freezing time to your own container and freezer. If you use a thick container, it will may take more than three hours to have a frozen dessert.
- If you use overripe bananas, freezing time will be longer.
- If the ice cream is so hard you are not able to cut it or remove it from the container that’s ok! Leave at room temperature for 15-20 minutes and it will be creamy and delicious!
- You can add any sweetener or other fruit you prefer instead of glazed cherries.
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Vegan banana and cocoa powder ice cream
How to make vegan and gluten free banana and cocoa powder ice cream. You will not need an ice cream maker!
Equipment
- food processor
- freezer
- thin wall food container with lid
Ingredients
- 2 medium bananas (medium ripe)
- 4 tbsp unsweetened cocoa powder
- ½ tsp vanilla essence
- 5 glazed cherries
Instructions
- Peel and chop the bananas. Put them in the food processor.
- Turn on the food processor and blend for at least 20 seconds. Make sure the mixture is very smooth and liquidy.
- Add the cocoa powder and vanilla essence. Turn on the food processor and blend until smooth.
- Add the glazed cherries (you don't have to chop them) and blend again until smooth.
- Poor the mixture into your container. Put the lid on and put in the freezer for 3 hours.
- Bring the container out of the freezer and remove the lid. Choose a serving platter and turn the container upside down. Tap the container until the ice cream comes out in one piece.
- Cut your portion with a knife and serve! You can put the rest of the ice cream back into the freezer.
Notes
Net carbohydrates per portion: 24g
Fibre per portion: 4.4g (18% RI)
Protein per portion: 3.1g
Glycaemic Index: 36.7 (low)
Glycaemic Load per portion: 7.9
Important micronutrients (per portion):
| Micronutrient | Amount (mg) | % Recommended Intake |
| Magnesium | 74 | 20 |
| Potassium | 382 | 19 |
| Iron | 1.4 | 10 |
| Copper | 0.49 | 49 |
| Vitamin B6 | 0.21 | 16 |
| Vitamin B1 | 0.12 | 11 |
| Vitamin C | 6 | 7 |
Summary
Recipe Name
Vegan banana and cocoa powder ice cream
Author
Maria Tikka
Published On
Preparation Time
Cook Time
Total Time
Average Rating
Based on 2 Review(s)