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Chocolate Banana Ice Cream (Vegan, Dairy-free)

2 min read time Sep 17, 2020

Description

Description

Banana ice cream made from frozen bananas is known as “ cream”. That’s its a non-dairy alternative to the fast-melting hot summer day favorite (ice cream).

But being free from added sugars, this ‘nice cream’ recipe is filled with delicious nutrition and natural sweetness. And adding raw cacao and mushroom might just give our Banana Ice Cream more tasty nutritional value than virtually any icy dessert on the planet!

Everyone knows the nutrition power of the banana, but more reasons to enjoy this tasty recipe:

Extra Rich Cacao contains one of the highest levels of antioxidants compared to other fruits, vegetables, and teas. Cacao has been believed to support healthy blood glucose levels and contain mood supportive properties.
Cordyceps mushroom is an herb that is known to possibly support healthy circulation, respiration, and a healthy immune response. It may also help to support healthy energy and stamina levels, allowing for maintained energy levels throughout the day.
Dark Chocolate Chips (70%) are there to provide a crunch in this flavorful summer treat, while also providing an overall feeling of well-being!

Dig in and enjoy this fun, delicious, sweet treat any day, guilt-free! And of course, this ice cream is organic, dairy free, and vegan. So you can’t lose, right?

the fun and easy recipe...

Chocolate Banana Ice Cream Recipe

Yield: 4-6 servings

Time: 15 minutes (when bananas are frozen)

Ingredients:

5-6 Overripe Bananas
2 teaspoons Cacao Powder - Extra Rich
1-1 ½ teaspoons Cordyceps Mushroom Extract Powder
2 tbsp Dark Chocolate Chips (70%)
Pinch of salt
¼ tsp Vanilla Extract

Directions:

Bananas! Once you get your bananas, wait until they are ripe, with at least some brown spots on them. Peel, cut into pieces, and freeze them for 2-4 hours or overnight for the next day.
Take the frozen bananas out of the freezer and put them in a blender or a food processor. Add a pinch of salt (we recommend pink Himalayan salt) and blend to a smooth, soft serve consistency.
For a smoother consistency add 2-4 tbsp. of your milk of choice and continue to blend.
Add the vanilla, powder, and mushroom extract powder to the ice cream. Start with 1 tsp of cordyceps as it can be powerful and take over flavor-wise. Blend to distribute evenly.
Add in 2 tbsp dark chocolate chips and pulse the blender or food processor to create little chocolate pieces
Serve in a bowl and top with extra chocolate chips to garnish.
This ' cream' will be a soft serve when completed and may need to be frozen if you want a more firm consistency. Recommended 2 hours in the freezer.