Dessert! Something I don’t usually post about. That’s because I rarely buy refined sugar. I don’t buy food with refined sugar in it and I don’t buy refined sugar to bake with. But I saw this recipe for Chocolate Banana Naturally Sweet Ice Cream on Pinch of Yum and it looked delicious and healthy. And it is delicious and healthy.
This “ice cream” isn’t made with cream at all. It’s made with frozen bananas. I’m not against cream in any way, but using bananas adds natural sweetness so you don’t need a lot of extra sweetener. And you don’t need an ice cream maker either. Just a food processor or blender.
I love this frozen banana chocolate ice cream because the only sugar is the small amount found in the dark chocolate bar—the main sweetener comes from the bananas. It has a very rich chocolate flavor and you get some good protein and fat from the natural peanut butter. It’s so rich that you actually can’t eat a big old bowl. A little serving is completely satisfying. That’s my kind of dessert 🙂
Using high quality ingredients makes a big difference with this dessert. Buy the good stuff like Scharffen Berger natural cocoa powder or Equal Exchange organic baking cocoa. For the dark chocolate bar I use Equal Exchange organic very dark chocolate. Look for chocolate that has a high cacao content (like 70% or higher). And make sure to drizzle peanut butter over the top. Peanut butter + bananas + chocolate = the perfect combination. I like Woodstock organic peanut butter, but there are a lot of good, natural peanut butters available now. The key is to find a brand that has just peanuts and salt in the ingredients. Or even just peanuts. No added oil or sugar. A little sea salt like Real Salt sprinkled on top will add some extra flavor too, if you like that sort of thing. I do.
- 4 ripe bananas
- ¼ cup unsweetened cocoa
- a few tablespoons of water
- ½ of a 3.5 oz dark chocolate bar
- organic peanut butter
- unrefined sea salt
- Peel the bananas, cut them into chunks, and freeze them.
- Take the bananas out of the freezer and let them thaw on the counter until just starting to soften on the outside. If they're too frozen it will be hard on your mixer. If they're too soft it'll turn out goopy.
- Put the bananas in a food processor or blender and pulse until smooth. If using a blender you'll need to stir it a bit to help the blender out.
- Dissolve the cocoa in water. This allows it to mix in to the bananas better.
- Add the cocoa to the food processor and puree until it's incorporated.
- Add the chocolate bits and stir them in.
- Serve topped with sea salt and drizzled peanut butter.
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