Dessert
Banana and cocoa ice cream
Two ingredients, creamy ice-cream texture and no added sugar. The dessert that always saves the day.
Prep
5 min
Cook
0 min
Total time
5 min
Servings
4
Kid-approved
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🍦
Ingredients
3 itemsInstructions
5 steps- 1
Slice ripe bananas and freeze them for at least 4 hours.
- 2
Blitz the frozen slices in a food processor or strong blender.
- 3
Scrape down the sides and blend again until smooth and creamy — take your time.
- 4
Add the cocoa and blend 30 seconds more. Use the milk only if the machine stalls.
- 5
Serve right away as soft-serve, or freeze 1 hour for a firmer scoop.
Dessert
Notes and substitutions
Variations: peanut butter, frozen strawberries or coconut flakes.
The riper the banana, the sweeter the result — freeze the ones going soft.
Fridge, freezer and lunchbox
How to store and reheat
- Freezer: up to 1 month in a shallow sealed tub, with film pressed on the surface.
- It firms up a lot: let it sit out 10 minutes before scooping.
- Don't refreeze after it melts completely — the texture turns grainy.
Tags
- 2 ingredients
- No added sugar