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My Nutritarian Diary: Chocolate Banana Ice Cream

Nutritarian HeaderMy daughter loves to go around the house and pretend she’s eating out of her toys, and afterward saying “yummy.” And that’s the word that sticks out the most for me when I just think about making homemade Chocolate Banana Ice Cream!

I consider this treat the plant-based eater’s best kept secret. Think about it—a dessert that’s full of fiber, sweet without any added sugar, smooth like soft serve ice cream without any added fat and chemicals to make it so, and complete with the nutritional benefits of bananas and chocolate—how can you lose?

While I am not a nutritionist, I have discovered in my studies on plant-based eating’s benefits that bananas are good for our moods, our muscles, and our hearts, to name just a few benefits. Chocolate, in a form closest to its natural state, has many nutritional benefits including reducing stress hormones and being an antioxidant that fights off cancer. Not only that, because of the natural fiber in both of these ingredients, one serving satisfies me, by making me full. I just don’t have the desire to overeat this treat. (The same cannot be said of other ice creams for me!)

So, here’s the recipe. Like my daughter likes to say, it is yummy! And I’m not pretending.

Banana Ice Cream Two

Chocolate Banana Ice Cream
Recipe from Happy Herbivore Light & Lean by Lindsay S. Nixon. (I halved her recipe for one serving.)

• 1 frozen banana
• 2 tbsp non-dairy milk (I used unsweetened, vanilla-flavored almond milk)
• 1/8 tsp vanilla extract (not necessary if milk is vanilla flavored)
• 1/8 tsp cinnamon
• 1-2 tbsp cocoa powder (depending on your tastes / I use 1 heaping tbsp myself)

“Place all ingredients together in a food processor and allow the motor to run until the mixture is smooth and creamy. Stop and break up large clumps with a spatula as needed.” (Lindsay S. Nixon)

You don’t have to add chocolate or even the cinnamon to the bananas, if you don’t care for those flavors. I do recommend using a vanilla-flavored, plant-based milk, though, or vanilla extract with a plain milk, as I think it really gives the “ice-creamed” bananas a pop in flavor.

Also, the riper the banana, the sweeter the ice cream will be, so I look for the “dated” bananas in my local store’s produce section, which are sometimes cheaper. I then let them ripen a little more at home before peeling them and placing them in a bag for freezing.

A friend of mine had another excellent tip and that is to cut the bananas up in pieces before putting them in the freezer, which would save you the trouble of cutting them in their frozen state. Believe me your fingers will be happier for it!