Banana Mud Ice Cream

In the mood for a cool, creamy treat that’s actually good for you?

This Banana Mud Ice Cream is the perfect solution! Made with ripe bananas, coconut cream, and cocoa powder, this guilt-free indulgence tastes like a decadent chocolate treat, minus the heavy calories and sugar.

Ingredients

• 4 ripe bananas
• 1/4 cup unsweetened almond milk
• 1/4 cup unsweetened shredded coconut
• 1/4 cup coconut cream
• 2 tablespoons unsweetened cocoa powder
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1/4 cup chopped walnuts (optional)

Instructions

Peel the bananas and place them in a freezer-safe blender or food processor.

Add the almond milk, unsweetened shredded coconut, coconut cream, cocoa powder, and salt to the blender.

Blend the mixture on high speed until smooth and creamy, stopping to scrape down the sides of the blender as needed.

Add the vanilla extract to the blender and blend until well combined.

Taste and adjust the sweetness or flavor as needed.

If the mixture is too thick, add a little more almond milk.

If it’s too thin, add a little more coconut cream.

Cover the blender and place it in the freezer.

Every 30 minutes, remove the blender from the freezer and blend the mixture again until it’s smooth and creamy.

This is called “tempering” the mixture, and it will give your ice cream a smooth texture.

Repeat this process for 2-3 hours, or until the desired consistency is reached.

Once the ice cream has reached the desired consistency, scoop it into bowls and top with chopped walnuts, if desired.

Serve immediately and store any leftovers in an airtight container in the freezer.

Notes

Use very ripe bananas for the best flavor and texture.

If the bananas are too green, the ice cream will have a starchy flavor.

You can customize this recipe by adding in different mix-ins like chocolate chips, peanut butter, or caramel sauce.

Just blend them in once the ice cream has reached the desired consistency.

If you don’t have an unsweetened almond milk, you can use another non-dairy milk like soy milk or coconut milk instead.

Just keep in mind that the flavor might be slightly different.

Make sure to temper the mixture every 30 minutes while it’s freezing, as this will give the ice cream a smooth and creamy texture.

You can make this recipe ahead of time and store it in the freezer for up to a week.

Just thaw it for a few minutes at room temperature before serving.

If you prefer a creamier texture, add a little more coconut cream.

If you prefer a lighter texture, add a little more almond milk.

For a chocolate-chunk version, fold in some dairy-free chocolate chunks once the ice cream has reached the desired consistency.

Keep an eye on the consistency while the ice cream is freezing, as it can quickly go from perfect to too hard.

Nutrional Value

• Calories: 240
• Total Fat: 14g
• Saturated Fat: 10g
• Trans Fat: 0g
• Cholesterol: 0mg
• Sodium: 50mg
• Total Carbohydrates: 29g
• Dietary Fiber: 4g
• Sugars: 18g
• Protein: 3g