Chocolate Covered Banana Ice Cream (dairy free)
Smooth, creamy and rich Chocolate Covered Banana Ice Cream is dairy free homemade ice cream magic.
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Servings: 8 Cups
Calories: 324kcal
Ingredients
- ½ cup hot water
- ½ cup sugar
- 3 Tbsp Cocoa or Cacao powder
- 3 tablespoon Chocolate Liqueur - some have dairy, so check if this matters to you or use a different type of alcohol
- 1 teaspoon instant espresso powder
- 1 very ripe large banana - peeled and frozen
- 2 cups cold coconut cream - please use Aroy-d brand for the best results
- ½ cup cold coconut milk - please us Aroy-d brand for the best results
- ½ cup dairy free mini chocolate chips - divided
Instructions
One to two days ahead:
- In a heat safe bowl, add sugar, cocoa, chocolate liqueur and espresso powder. Add ½ cup hot water and mix with a spoon until combined and all sugar/powders have dissolved. Store in the fridge until you ready to make the ice cream.
On the day you are ready to churn your ice cream:
- Whip coconut cream in a large bowl until stiff peaks form.
- Blend frozen banana with ½ cup coconut milk until completely smooth.
- Quickly add banana mixture and chilled chocolate syrup mixture to the whipped coconut cream, beating with a hand mixer on high speed until combined. Store in the fridge if needed to keep well-chilled while you set up your ice cream maker.
- Once it is ready to churn, pour your mixture into the machine and let it do its thing based on your machine’s instructions.
- Mine takes anywhere from 15-25 minutes to get to the soft-serve stage depending on how cold the bucket & the mixture is. At this point, add your chocolate chips reserving about a tablespoon to sprinkle on top.
- Once the chocolate chips are mixed in, scoop your ice cream into a freezer safe container with a lid and sprinkle remaining chocolate chips on top. Freeze for about 6 hours to overnight before serving. You can serve it straight from the ice cream maker but it will be a soft-serve consistency and usually melts pretty quickly.
Notes
Prep: One or two days ahead, put your ice cream maker bucket and banana in your freezer (I peel it and put it in a ziplock bag). Make the chocolate syrup and store it in your fridge. Put your coconut cream and coconut milk in the fridge to chill.
I also recommend using Aroy-d brand coconut milk for the best results. You can buy it here on Amazon. I am not paid to promote this brand (or any other for that matter). This is just really great coconut milk and far better than anything in a can. It doesn't separate and is really smooth and creamy. There also isn't any metallic after taste.
Nutrition
Nutrition Facts
Chocolate Covered Banana Ice Cream (dairy free)
Amount per Serving
Calories
324
% Daily Value*
Fat
25
g
38
%
Saturated Fat
22
g
138
%
Cholesterol
1
mg
0
%
Sodium
30
mg
1
%
Potassium
341
mg
10
%
Carbohydrates
26
g
9
%
Fiber
3
g
13
%
Sugar
17
g
19
%
Protein
3
g
6
%
Vitamin A
10
IU
0
%
Vitamin C
3
mg
4
%
Calcium
16
mg
2
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.