A super easy recipe for a two-ingredient chocolate banana ice cream. It’s creamy, delicious, and paleo! And all you need to make it are ripe bananas, cocoa powder, and a food processor.
Ripe bananas and high-quality cocoa powder are all you need to make your own paleo chocolate banana ice cream.
It’s so easy to mix this delicious ice cream in your food processor, and the flavor and texture are incredible.
The ingredients you’ll need
You’ll only need TWO ingredients to make this tasty treat! The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need:
Bananas: This is your opportunity to use up those too-ripe (but not spoiled!) bananas that no one will eat anymore. 🍌
Cocoa powder: I like to use Dutch-processed unsweetened cocoa powder in this recipe. It’s milder and less acidic than natural cocoa powder. But if all you have on hand is natural cocoa powder, that should work too.
How to make chocolate banana ice cream
It’s so easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
1. Slice the bananas and freeze them for three hours. Place the slices on wax paper so that they don’t stick to the plate.
2. Process the frozen banana slices in your food processor until they turn into a smooth mixture.
3. Now add the cocoa powder and process until completely incorporated and smooth.
4. At this point, you can serve it as delicious soft-serve ice cream. If you’d like a scoopable consistency, you should freeze it for a few more hours.
Does it taste like the real thing?
Almost. The addition of cocoa powder actually improves its texture, making it closer to real ice cream than the original banana ice cream recipe which only uses ripe bananas. So it really does have the mouthfeel of true ice cream, which I find incredible.
Does chocolate banana ice cream taste like bananas?
Not really, which is part of its charm. Pure banana ice cream does taste a lot like a banana, of course. Although it’s an improved banana – creamier and tastier.
But if you dislike bananas, you are not going to like classic banana ice cream. However, you just might like this recipe. The cocoa makes a big difference.
Use ripe bananas
It’s important to use very ripe bananas in this recipe, to achieve a truly creamy ice cream texture. Underripe bananas will simply not work here. So you can finally put those overripe bananas to good use, and not just in banana bread!
And if you use very ripe bananas, another advantage is that they are naturally very sweet, so there’s absolutely no need for an added sweetener. Even though unsweetened cocoa is quite bitter, very ripe bananas are sweet enough to counteract this bitterness.
How long should I freeze the bananas?
Freeze them for 3 hours. If you don’t freeze them long enough, you will end up with chocolate banana pudding. Delicious, but not ice cream! So this is not a recipe you can whip up without planning. You do need to plan for it in advance.
A low-carb alternative
While bananas are nutritious, they are obviously high in carbs. So chocolate banana ice cream is not suitable for everyone (my husband won’t touch it!).
If you’d like to try a low-carb frozen treat, I highly recommend this keto chocolate frozen yogurt. It’s creamy, chocolaty, and delicious!
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Chocolate Banana Ice Cream
- 2 medium bananas, very ripe, 3.5 oz each when peeled
- 2 tablespoons unsweetened cocoa powder
- Peel and slice the bananas. Place the slices on a wax-paper-lined platter and freeze for 3 hours.
- Transfer the frozen banana slices to your food processor. Process until smooth, stopping once or twice to scrape the sides of the bowl with a spatula.
- Add the cocoa powder and process to combine.
- Serve the chocolate banana ice cream immediately as soft-serve ice cream, or freeze it for a few hours or overnight for a firmer texture. Remove from freezer 10 minutes before serving.