Who knew making your own chocolate ice cream could be so easy? This vegan chocolate protein no-churn ice cream is made with 5 ingredients only + a simple fudge sauce for the ripple. Get your hands on it before summer’s end!
Servings: 4 cups
Ingredients
- 4-6 bananas - peeled, frozen, cut into 2-inch chunks
- 5 Medjool dates - soaked overnight, pitted
- ⅔ cup cacao powder
- 4 tbsp almond butter
- 1 cup coconut milk - canned, full fat
- Fudge Sauce for Ripple
- ⅔ cup cacao powder
- ⅓ cup maple syrup
- ⅓ cup coconut oil - melted
Instructions
- Prep
- Cut 6 (6-inch) small bananas or 4 (9-inch) large bananas into 36 (2-inch banana chunks). Freeze not touching in the freezer until solid – preferably overnight.
- Submerge dates in clean water; refrigerate overnight. The next day, rinse and pit them.
- Line an 8-inch by 4-inch loaf pan with parchment paper.
- Make Ice Cream
- Remove the 36 (2-inch) banana chunks from the freezer, spread out on a cookie sheet or parchment, and allow them to thaw for 20 min so as to not break your blender.
- Use a high-speed blender OR a food processor. Blend up thawed bananas, dates, cacao powder, milk, and almond butter until creamy. The texture will be that of pourable cake batter.
- Taste test and add a touch of maple syrup if you think it needs more sweetness.
- Pour into the 8-inch by 4-inch loaf pan and freeze for at least 2 hours before scooping into bowls. Freeze longer to make it solid enough for ice cream cones.
- Add Fudge Ripple
- Blend up cacao powder, maple syrup, coconut oil. This makes about 1 cup. I use ½ cup in this ice cream recipe and save the rest in the refrigerator for other recipes or to blend into smoothies.
- To add in the fudge ripple, wait until it is frozen for about 1 hour, and see if it is solid enough to swirl and keep its shape. If not, wait longer.
- Make the chocolate sauce so it is ready and at room temperature or cooler. Drizzle the chocolate sauce on top of the semi-frozen ice cream in swirls and with a small spatula cut it into the ice cream, pushing deep and into swirls without actually mixing it in.
- Then return the loaf pan to the freezer for another 4 hours – to retain the swirl, you'll want it fairly frozen, not soft-serve texture.
Notes
Find more of Dee’s recipes on her website, Green Smoothie Gourmet.
Tried this recipe?Let us know how it was!
If you loved this vegan chocolate protein no-churn ice cream, you might also like…
https://bestofvegan.com/bitter-chocolate-fudge-cake-vegan-ice-cream/
https://bestofvegan.com/vegan-vanilla-bean-ice-cream/
