I have the biggest sweet tooth especially when it comes to ice cream and chocolate. This chocolaty delight satisfies my craving without all the guilt. In fact, it’s darn right healthy, so I think it’s safe to say “guilt-free”! This recipe is super easy to achieve. All you need is an ice cream maker, a blender and freezer safe containers for storage. I strongly encourage you to invest in one if you’re an ice cream lover like me. I find that when I have healthy treats on hand, it helps keep from running down to the 7-11 for a pint of Cherry Garcia when a craving strikes. My secret ingredient is a little bit of black coffee added to the mix. It really intensifies the flavor of the chocolate. This recipe makes about 1.5 quarts. Hope you enjoy!
4 ripe bananas
3 cups of unsweetened original almond milk
4 tbsp. unsweetened cocoa powder
4 tbsp. coconut sugar
2 tbsp. black coffee
A pinch of cinnamon
½ cup cacao nibs (or any healthy chocolate chips you like)
In a small mixing bowl mix 1 cup of almond milk with the cocoa powder and coconut sugar. Microwave for about a minute to a minute and 20 seconds. Continue mixing until everything is dissolved. Put all the ingredients (minus the cacao nibs) into a blender, and blend until smooth. Store in an airtight container and refrigerate for at least 4 hours. Make sure that your ice cream bowl is frozen solid before using. Follow the directions for your ice cream maker. It should take about 15-20 minutes. Add cacao nibs 2 minutes before it’s done. The ice cream will be very creamy, almost like soft serve, so store it in a freezer safe container for at least 5 hours to harden up before serving. If the mixture is to hard to serve, just let it sit out for about 15 minutes. (I put mine in the microwave for just 30 seconds) Now it’s ready to serve! You can add extra cacao nibs on top if you like.