Recipe Directions
- 1. Freeze bananas for at least 8 hours. (Peel and chop into quarters. Freeze in tupperware or ziploc bag.)
- 2. Place frozen banana chunks and cacao powder (and optional sweetener) in food processor.
- 3. Process in food processor for approximately 3 minutes. You may occasionally need to stop the processor and scrape the banana mixture off the sides to ensure proper processing. As you process, the mixture will become creamier and fluffier. You'll know the mixture is ready once it resembles soft-serve ice cream.
- 4. Consume immediately. (Do not refreeze.)
The Rawtarian's Thoughts
By The Rawtarian This is just divine. Try it. You’ll be shocked at how good frozen bananas and cacao can taste!
Only make as much as you can eat right away.
This recipe makes enough for one larger serving for one person. Feel free to double the recipe as necessary.
This recipe will turn out the best if the bananas that you freeze are perfectly ripe. A perfectly ripe banana is still firm, not green, and has a few brown spots just starting to appear on the peel.
If the bananas that you freeze are too brown and over-ripe, your ice cream will have a strange, acidic, overtly banana taste. So you really do want to use perfectly ripe bananas for the best results.
Although I do tend to like sweet desserts, I don't personally add any additional sweetener to this recipe, but I have included the option in case you want a particularly sweet recipe or are wanting to serve to skeptics :)
Recipe Photos
Nutrition Facts
- This recipe is very low in Calories, Fat, and Sodium.
- This recipe is low in Carbohydrates.
- This recipe is a good source of Vitamin B6.
- This recipe is a noteworthy source of Dietary Fiber, Vitamin C, and Riboflavin.
Amounts per 171 g (6 oz) suggested serving
| Name | Amount | % Daily |
|---|---|---|
| Calories | 156 | 6 % |
| Protein | 2.4 g | 4 % |
| Fat | 0.93 g | 1 % |
| Carbohydrates | 40 g | 12 % |
| Dietary Fiber | 5 g | 16 % |
| Sugars | 21 g | |
| Calcium | 12 mg | 1 % |
| Iron | 0.81 mg | 6 % |
| Sodium | 2.3 mg |
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Comments and Reviews
Top voted
The Rawtarian
Nov 22, 2015
Hi Karen!
It's going to be rock-hard if you re-freeze it. So I normally don't recommend that.
BUT if you have a bunch of leftovers, you can refreeze them and then just let it sit out on the counter and melt a bit (15 mins?) the next time you want to eat it.
Note: To make it be softer and not as rock hard, it needs more fat in it. Like coconut oil or blended cashews etc. So this recipe isn't really made to be refrozen.
The Rawtarian
Jan 18, 2018
Hi Linsey,
I don't have a NutriBullet myself, so I can't quite say. However, a food processor is a much better choice for making this recipe.
:)
The Rawtarian
Aug 03, 2015
Awesome, Jen! :)
All
Louise Kavadlo
Feb 10, 2018
I cannot seem to be able to do 100% raw. I love Dutch chocolate and chocolate malt ice cream. My recipes are dairy: 1 1/2 cups milk ( freeze to form crystals), 3 frozen bananas, 1 TB. carob powder, 2-3 TBS. Nestle's carnation original malted milk powder . 1 TB. tahini added gives a milk-chocolate malt flavor. 1 TB. almond butter gives a Dutch chocolate malt flavor.
Non-dairy: Amazake replaces dairy milk; then I don't use carnation original malted-milk powder. I've been able to get my favorite vegan "chocolate ice cream.
Linsey
Jan 12, 2018
Can you use a NutriBullet for this recipe without adding excess liquid?
The Rawtarian
Jan 18, 2018
Hi Linsey,
I don't have a NutriBullet myself, so I can't quite say. However, a food processor is a much better choice for making this recipe.
:)
copperstones
May 14, 2017
is there a substitute for the banana as a lot of your recipes use them I cannot eat tem
Louise Kavadlo
Feb 10, 2018
Vegan "Ice creams."---If you don't use bananas, frozen pears can act as sweeteners for berry and peach ice creams. However, they will be less creamy and more like sorbets. Frozen avocado may be a good alternative to bananas and will make the ice cream creamier.
The Rawtarian
Feb 22, 2018
Excellent tips, Louise.
It's comments like yours that make this place so useful for us all :)
xox
The Rawtarian
May 14, 2017
Hi Copperstones,
Great question.. I use bananas for both sweetness and creaminess in recipes. Generally, I do not suggest substituting, because recipes just don't turn out the same.
What I do suggest is doing a search on my site for banana-free recipes:
You can do a detailed ingredient search on my website in a hard-to-find spot: use the search at the top (search for something, like "banana"), then click on the fork and knife icon beside the search box, then click the "more options" and there you can specify recipe ingredients.... and which ingredients you DON'T want...
I hope this helps!
Karen
Nov 21, 2015
Can you freeze this? It is yummy but don't think I could eat it all I doubled it up :)
Posted from The Rawtarian's Raw Recipes App
The Rawtarian
Nov 22, 2015
Hi Karen!
It's going to be rock-hard if you re-freeze it. So I normally don't recommend that.
BUT if you have a bunch of leftovers, you can refreeze them and then just let it sit out on the counter and melt a bit (15 mins?) the next time you want to eat it.
Note: To make it be softer and not as rock hard, it needs more fat in it. Like coconut oil or blended cashews etc. So this recipe isn't really made to be refrozen.
Jen Nefer
Aug 01, 2015
Jen Nefer's Review
Raw chocolate ice cream recipe
yes..this was so good. I made it in less than 5 minutes and ate it right after. LOVE. Thank you so much!
The Rawtarian
Aug 03, 2015
Awesome, Jen! :)
katerina
Mar 19, 2015
Looks amazing. Can i use a vitamix?
The Rawtarian
Mar 26, 2015
Absolutely, Katerina!
Daryl
Feb 22, 2015
I just love this. It doesn't need the sweetener. Great with blueberries or mix in cacao nibs. Yum!
Posted from The Rawtarian's Raw Recipes App
The Rawtarian
Feb 27, 2015
Glad you enjoyed, Daryl! Thanks for sharing your tip about the sweetener - other folks may feel the same way. :)
Jessica J
Feb 22, 2015
Made this tonight and it was delicious! A new go-to for that chocolate fix. Yummy even in the middle of a weeklong ice storm!
Posted from The Rawtarian's Raw Recipes App
The Rawtarian
Feb 27, 2015
Hey Jessica! Gotta have ice cream even in the winter! Of course!
ReneeV
Apr 25, 2014
Here's another fun flavor combination: bananas, blueberries, a spoonful of raw almond butter, a handful of soaked then dehydrated walnuts & pecans, a few drops of vanilla stevia and a few drops of almond extract.
The Rawtarian
Apr 25, 2014
Oh, yes please! :)
ReneeV
Apr 24, 2014
synergy's Review
Raw chocolate ice cream recipe
Fantastic! yummmm
The Rawtarian
Apr 25, 2014
:)
Skvega
Oct 25, 2013
skvega's Review
Raw chocolate ice cream recipe
Wonderful!!!!
The Rawtarian
Oct 26, 2013
A nice treat, right?! You've been busy, Sharon! Love it
Sarah B&B
Jun 06, 2013
This is absolutely gorgeous. I had to throw the first lot away because I tried to push the ice cream down while the food processor was spinning. I used my lovely VitaMix spatula to do it and...........you guessed it, the spatula is now a lot shorter!! Anyway, second time around I was more patient - and it was worth it. Total 'yummy-ness' on a spoon. I'm already thinking of all the things I could add to it - chocolate nibs, raisins, a sneaky bit of rum (OK, that last one may not be strictly raw!). Thanks again Laura-Jane. x
The Rawtarian
Jun 09, 2013
Lol oh no! Glad your patience paid off the second time 'round Sarah :)
I am enjoying cacao nibs lately too. They would be fab as a mix-in for sure!
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