Gluten-Free Banana Chocolate Ice Cream

A great recipe especially if you love chocolates (and even if you don’t!) This gluten-free recipe only calls for three ingredients if you’re using a blender. Otherwise, if you only have access to a food processor, an additional almond milk is all you’ve got to add for a creamy, chocolatey ice cream.

Course Dessert

Cuisine American

Prep Time 5 minutes

Total Time 5 minutes

Servings servings

Calories 185kcal

Equipment

Ingredients

4 ripe bananas peeled, sliced, and frozen
¼ cup cocoa powder
2 tablespoons almond butter
¼ cup almond milk only if using a food processor

Instructions

If you’re using a blender, combine bananas, cocoa powder, and almond butter and blend until smooth, about 2 to 3 minutes, scraping the sides and pushing the bananas down using a spatula and/or the plunger as needed.
If you’re using a food processor, on the other hand, simply add the almond milk, a tablespoon at a time, after combining the first 3 ingredients, and process until smooth.
Serve and enjoy, or freeze for at least 2 hours if you prefer the ice cream to be firm enough to scoop into cones.

Notes

Feel free to sprinkle with healthy toppings such as frozen or fresh berries, dried fruits, nuts, seeds, and more. Or, you may add some dark chocolate chunks or chips to sprinkle on top as well.

Nutrition