Low Fat Vegan Chocolate Ice Cream
This Low Fat Vegan Chocolate Ice Cream recipe is the ultimate guilt-free dessert that delivers all the creamy goodness of traditional ice cream, but without the dairy or excess fat. Using frozen bananas as the base and unsweetened cocoa powder for a rich chocolate flavor, this vegan ice cream is both healthier and simple to make. Perfect for those on a plant-based, low-fat, or dairy-free diet, this treat is creamy, indulgent, and easy to customize.
Equipment
- Blender or Food Processor: 1 (for blending the base mixture)
- Shallow Freezer-Safe Container: 1 (if freezing without an ice cream maker)
- Ice Cream Maker (Optional): 1 (for churning, optional if using)
- Measuring Cups: 2 (for the dairy-free milk and cocoa powder)
- Measuring Spoons: 2 (for the sweetener and vanilla extract)
Ingredients
- 2 cups frozen bananas sliced
- 1 cup dairy-free milk almond, coconut, or oat milk
- 1/4 cup unsweetened cocoa powder
- 2 tablespoons maple syrup or preferred sweetener
- 1 teaspoon vanilla extract optional
- Pinch of salt
Instructions
Blend the Base:
- Add the frozen banana slices and dairy-free milk into a blender or food processor. Blend until smooth and creamy, scraping down the sides as needed. The mixture should have a thick, soft-serve texture.
Add Sweetener & Flavor:
- Add the maple syrup, vanilla extract, and a pinch of salt to the mixture. Blend again until everything is fully combined. Taste and adjust the sweetness if needed.
Add Cocoa Powder:
- Sift the cocoa powder into the banana mixture to avoid clumps. Blend until the cocoa is completely mixed in, giving the ice cream its rich chocolate flavor.
Freeze:
- Using an Ice Cream Maker: Pour the mixture into the machine and churn according to the manufacturer's instructions (typically 20-25 minutes). Once the desired consistency is reached, transfer to a freezer-safe container and freeze for an additional 2-3 hours to firm up.
Without an Ice Cream Maker:
- Pour the mixture into a shallow, freezer-safe container and smooth the top. Cover with a lid or plastic wrap. Freeze for 2-3 hours, stirring every 30 minutes during the first 1-2 hours to break up ice crystals.
Serve:
- Once frozen to your desired consistency, scoop the ice cream into bowls or cones and enjoy immediately!
Notes
- Frozen Bananas: The bananas are key to creating the creamy texture without adding any heavy cream. Make sure they’re fully ripe for optimal sweetness.
- Sweeteners: You can use other sweeteners like agave nectar, coconut sugar, or stevia, but be mindful to adjust the quantity to your taste preference.
- Customizing Flavors: For a different twist, you can add mix-ins like chopped dark chocolate, nuts, or vegan chocolate chips just before freezing.
- Texture: If you find the ice cream too hard after freezing, let it sit at room temperature for 5-10 minutes before serving to soften it up.
- Storage: This ice cream will keep for up to 1-2 weeks in the freezer, but it's best enjoyed within the first week for the best texture.