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Vegan Ice Cream
Ice cream has always been a favorite dessert of mine–while growing up, no meal seemed complete without a trip to the ice cream shop or a heaping cone at home dipped in sprinkles! This 3 ingredient chocolaty vegan ice cream takes me back to those times.
Growing up in Wisconsin where dairy ice cream was local and as fresh as it gets, it was a treat near and dear to my heart–I thought it was the most creamy and satisfying ice cream you could get!
To my surprise, I discovered a new base for my favorite sweet treat–bananas! I couldn’t believe how creamy and sweet they could be when frozen and blended.
So take it from me, this recipe doesn’t need any dairy, and better yet, you can eat as many servings as you’d like!
Whole, Natural Ingredients
Using natural sweeteners like ripe bananas and pure maple syrup will satisfy your sweet tooth, and when you blend it with frozen bananas and some chocolate, (I prefer carob for its calcium content and for a caffeine-free option, but you can also use cocoa or cacao) you’ve got the most decadent ice cream recipe!
I also love to top my ice cream with all sorts of superfood treats such as blueberries, pumpkin seeds, vegan chocolate chips and anything else I have on hand!
Endless Ice Cream Flavors
This recipe is ready in under 5 minutes–not quite as fast as grabbing a pint from the freezer, but taking those extra few steps for those additional nutrients is so worth it!
Not only will you feel better, you’ll have much more consistent moods and energy levels than if you ate ice cream full of processed sugars!
One of my favorite parts of this ice cream recipe is how versatile it is! Some other combinations you might love are peanut butter vanilla, acai strawberry and chocolate cherry!
How fun is it that you can create a new flavor every single night?
Kid-Friendly Ice Cream
This recipe is especially perfect for your kiddos–they can help you brainstorm new ideas, and throw together the ingredients!
Have a picky eater? Throw a small handful of spinach into this recipe and they’ll never know!
Better yet, throw in some mint leaves and use chocolate chips instead of powder, and you’ll have a refreshing, naturally minty treat!
This recipe does tend to melt a wee bit faster than normal ice cream, so my tips are to add as little liquid as possible (you may get in a quick workout pushing the bananas down!), have your toppings ready to go right when it’s blended, and eat quick!
Just not too quick–it can be easy to gulp it down, but eat mindfully to avoid any stomach aches!
Pin this for later!
- 3 Frozen Bananas*
- 1 Tbsp Maple Syrup
- 1 Tbsp Carob, Cocoa or Cacao Powder
- 1/3 Cup Water (can also sub for dairy-free milk)
- Place all Ingredients into a blender.
- Pulse until bananas start to break up, then you can begin blending until smooth. **
- Place ice cream into a bowl and top with toppings of choice! My favorites are berries, chocolate chips and pumpkin seeds!
- Enjoy and try new ice cream flavors by simply subbing the chocolate powder for something else!
*Peeled, chopped and placed in a freezer safe bag overnight.
**A high speed blender like a Vitamix that has a stick to push ingredients down is preferred. I only own a Nutri-bullet (which is MUCH cheaper) and make it work though! You will have to blend in a pulse, remove and shake blender, pulse pattern to break apart the bananas. Don't lose hope though! They will eventually blend.
Serving Size:1 Bowl
Amount Per Serving: Calories: 320