2-Ingredient Banana Ice Cream
This 2-Ingredient Banana Ice Cream is a game-changer for healthy dessert lovers. With nothing but frozen bananas and cocoa powder, you'll create a rich, creamy treat that tastes indulgent but is naturally sweetened and dairy-free. It's the perfect guilt-free dessert that comes together in just minutes!
Ingredients
- 3 wholeripe bananas, peeled, sliced, and frozen
- 2 tbspunsweetened cocoa powder
Instructions
- 1
Peel the ripe bananas and slice them into 1/2-inch thick rounds. Arrange the slices in a single layer on a parchment-lined baking sheet or plate, ensuring they don't touch each other.
- 2
Place the banana slices in the freezer for at least 2 hours or until completely solid. For best results, freeze them for 4 hours or overnight, which will make them easier to blend into a smooth consistency.
- 3
Remove the frozen banana slices from the freezer and let them sit at room temperature for 2-3 minutes to slightly soften. This step prevents your food processor or high-powered blender from overworking.
- 4
Add the frozen banana slices to a food processor or high-powered blender. Pulse initially to break up the chunks, then process continuously for 2-3 minutes, stopping to scrape down the sides as needed. The mixture will go from crumbly to creamy as the bananas break down and release their natural oils.
- 5
Once the bananas reach a smooth, creamy soft-serve consistency, add the cocoa powder. Blend for another 30-60 seconds until the cocoa is fully incorporated and the color is uniform throughout.
- 6
For soft-serve consistency, serve immediately by scooping into bowls. For a firmer ice cream texture, transfer the mixture to a freezer-safe container, smooth the top, and freeze for an additional 30-60 minutes.
- 7
Serve the banana ice cream in chilled bowls and enjoy immediately. If frozen solid, let it sit at room temperature for 5-10 minutes before scooping to soften slightly. Store any leftovers in an airtight container in the freezer for up to 2 weeks.
