• Banana Cocoa Ice Cream {no-churn}

    Chocolate Ice Cream - Comfy Belly

    My current banana ice cream habit would come to an abrupt halt if there was a banana shortage. But let’s think positive thoughts.

    Chocolate Ice Cream - Comfy Belly

    This recipe makes the most satisfying chocolate soft ice cream. I think you’ll be amazed at how simple and easy it is to whip up. Sometimes I have it for breakfast and it makes a great smoothie or milkshake base. You just need to hoard a bunch of bananas, peel them, freeze them and then take them out whenever the moment strikes you.

    And another great thing—only three ingredients to deliciousness!

    So far I’ve shared three no-churn ice creams based on frozen bananas: banana ice cream, pumpkin ice cream, and now this chocolate ice cream. Anyone want to suggest another flavor? I have my own ideas but I’d love to hear yours!

    I’ve also been making waffle cones since last summer—coming soon.

    Chocolate Ice Cream - Comfy Belly


    Posted in Dairy-Free, Desserts, Egg-Free, Gluten-Free, Lactose-Free, Low-Sugar, Nut-Free, Paleo, Vegetarian  |  11 Comments

    11 Responses to Banana Cocoa Ice Cream {no-churn}

    1. Kathleen Czinner says:

      Do so love your recipe creativity – all easy and delicious and quite nutritious too.

      My husband has a devil of a sweet tooth and I’ve tried a few things to help reduce if not eliminate his “balloon belly” when he has sugar. Here’s my banana “ice cream” which he likes:

      Blend frozen bananas + frozen organic mixed berries in a blender. When smooth I freeze in stainless steel cups – teacup size.
      He can have his dessert and satisfy his sweet-tooth.
      Sometimes he tops it with a little coconut milk.
      I’m sure any frozen fruit or combinations thereof will be equally delicious.
      I enjoy it too.
      For those who’d like it sweeter, perhaps a little honey added to the mix before blending, but it yummy as is.

      I now use the latest Ninja 1500 watt which has both the normal size blender jug & also a shorter wider jug with a wicked 4-blade chopper/blender. Also has a dough hook which I’ve not tried yet.


    2. DCTdesigns says:

      Well having just recently been diagnosed with SIBO I have completely had to change my diet. This lead me to your website. And I’m hooked.

      I have been making myself frozen banana ice cream as my little sweet treat. My favorite concoction (created after not being able to have red velvet cake at a b-day party)is Banana with Cherries and coconut milk. Usually I even add a spoonful of cashew butter. Can you say yummy? I can. I’ve also made peanut butter banana ice cream a lot and want to play with swirling the peanut butter with the chocolate. Last I would suggest a spice cake version of some kind or a raspberry white chocolate version. That’s my call to arms.

    3. Hippie4ever says:

      Bananas, cacao powder, coconut cream and raspberries…delicious together! Thank you for the inspiration.

    4. Nancy says:

      You are brilliant! This chocolate ice cream is fabulous! I haven,t had ice cream in 8 years so this was a great find. I will be making the other flavours soon. I make a lot of recipes from your site, thank- you for creating and providing them. 🙂 Nancy

    5. Pingback: Dr. Ruscio's Weekly Wrap Up #50

    Leave a Reply

    Your email address will not be published. Required fields are marked *

  • Free recipes & inspiration

  • Recent Comments

  • Sources & tips

  • Measurement equivalents

    1 tablespoon 3 teaspoons
    1/4 cup 4 tablespoons
    1 cup 8 ounces
    1 teaspoon 5 ml
    1 tablespoon 15 ml
  • Ingredient conversions

    almond flour 1/2 cup 48 g
    coconut flour 1/4 cup 26 g
    honey 1/4 cup 85 g
    honey 1 cup 12 ounces
    maple syrup 1/4 cup 81 g
    maple syrup 1/4 cup 59 ml
    butter 1/4 cup 55 g
    butter 1/2 cup 8 tbsp
    cocoa 1/4 cup 22 g
    chocolate chips 1 cup 6 ounces
    chocolate chips 1 cup 160 g
    olive oil 1/4 cup 54 g
    olive oil 1/4 cup 2 ounces
    coconut oil 1/4 cup 52 g
    Parmesan, grated 1/4 cup 20 g
  • Temperature conversions

    Gas Mark Fahrenheit Celsius
      1/4  225  110
      1/2  250  130
        1  275  140
        2  300  150
        3  325  170
        4  350  180
        5  375  190
        6  400  200
        7  425  220
        8  450  230
        9  475  240
  • Cookbooks

    Coconut Flour Cookbook by Erica Kerwien - Comfy Belly
  •  target=