Chocolate Ice Cream, but HEALTHY
Honestly, I don’t think my kids taste a difference between this and actual chocolate ice cream. It’s perfect for an outside snack during the summer months, but is great year round. This recipe uses no added sugar, has only 5 ingredients, and is packed with nutrients. Prep time is under 10 minutes so you can whip this up with little effort.
One of the best parts about this recipe is that if you don’t want to freeze it, you can eat it as chocolate pudding! It gives you the same pudding texture that you would expect from homemade or big name pudding brands. You can also put the mixture into popsicle molds to make fudge pops. There are so many ways to eat it!
I had family visiting from California, so I decided to pull this out of the freezer and offer everyone a few scoops of ice cream. One family member said, “If this was at the store, I would buy it.” I’m not sure if there is a better compliment to a recipe than that.
Healthy Chocolate Ice Cream
Equipment
- blender
Ingredients
- 3 ripe bananas
- 2 avocados
- 3 tbsp honey
- 1/2 cup milk or milk substitute
- 3 tbsp cocoa powder unsweetened
Instructions
- Add all ingredients to a blender.
- Blend until smooth and creamy.
- Transfer the mixture to a container with a lid and freeze for at least 4 hours or until firm.
- When ready to serve, let the ice cream sit at room temperature for a few minutes to soften slightly before scooping.
- Enjoy!
Notes
- Add toppings like sprinkles, chocolate chips, whipped cream, etc.
- Any milk or milk substitute will work for this recipe.
- Want pudding instead? Don’t freeze! Serve after blending.
- Add mixture to popsicle molds to make fudge pops.
- Ripe bananas work the best because of their sweetness.
- Freeze in an airtight container for up to 3 months.