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Creamy chocolate banana ice cream served in a bowl with a sprinkle of sea salt

Chocolate Banana Ice Cream

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 servings
Calories: 155
Ingredients Method

Ingredients
  

  • 2 large ripe bananas, peeled, sliced, and frozen solid
  • 2 tablespoons unsweetened Dutch-process cocoa powder
  • 1 tablespoon maple syrup (optional)
  • 1/2 teaspoon pure vanilla extract
  • 1 pinch fine sea salt
  • 2 tablespoons unsweetened almond milk (as needed for texture)

Method
 

  1. Place the frozen banana slices into the bowl of a high-speed blender or food processor.
  2. Add the cocoa powder, maple syrup, vanilla extract, and sea salt.
  3. Pulse the mixture 5 to 10 times to break the frozen bananas into small, uniform crumbles.
  4. Process on high speed for 1 to 2 minutes, stopping to scrape down the sides of the bowl with a silicone spatula as needed.
  5. If the mixture is too thick to blend, add almond milk one tablespoon at a time until a smooth, soft-serve consistency is achieved.
  6. Serve immediately for soft-serve texture, or transfer to an airtight container and freeze for 1 to 2 hours for a firmer, scoopable consistency.