Recipe: Chocolate Banana “Nice” Cream (Vegan Ice Cream) + Vitamix & Storage Tips

cocoa powder

🥗Healthier: carob powder

💰Cheaper: unsweetened chocolate

Carob powder is a caffeine-free alternative with a similar flavor.

nut butter

🥗Healthier: sunflower seed butter

💰Cheaper: peanut butter

Peanut butter is often less expensive and widely available.

milk

🥗Healthier: almond milk

💰Cheaper: oat milk

Oat milk is often cheaper and has a similar creamy texture.

Peel ripe bananas and break them into pieces, placing them in a quart size freezer bag.

Store bananas in bags of six for easy use in recipes.

Measure out 1/4 cup of cocoa powder and add it to the blender.

Shake the almond milk container and measure out 1/2 cup, then pour it into the blender.

Take the frozen bananas out of the freezer, let them sit for a few minutes to soften slightly, then add them to the blender.

Blend the mixture on high speed using a tamper to help process the ingredients until creamy and smooth, about 1-2 minutes.

Once blended, quickly transfer the mixture to a bowl to ensure it doesn't melt too much.

Stir the mixture in the bowl to incorporate any cocoa powder that may not have mixed in completely.

Scoop the mixture into small storage containers, filling each container to match the number of bananas used, and place lids on them.

Put the filled containers in the freezer to firm up before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens