Yield 8 servings
Now you can enjoy delicious and creamy ice cream with a whole lot less guilt, and no dairy! I call that a total win :) Yum!
To freeze your bananas, first peel and slice them. Then freeze on a baking sheet lined with a Silpat or waxed paper or parchment paper in a single layer without the banana slices touching.
Add the bananas, coffee, honey, cinnamon, and vanilla bean paste to a food processor, and combine until the mixture is smooth and creamy.
If you want to add chocolate, then transfer the ice cream to a bowl and fold in the chopped dark chocolate. Then transfer the mixture to a glass dish like a bread pan and cover with plastic wrap. I like to press the plastic wrap to the surface to protect it from the cold air.
Freeze for at least 2-3 hours and enjoy! It’s definitely better and creamier when eaten while still slightly soft.
Quick Tip #1: Feel free to skip the chocolate. It'll be delicious without it too.
Quick Tip #2: Enjoy after 3 hours, and I'd say the sooner you can enjoy it, the creamier it'll be.
Serving Size 1/8th of Mixture - about a scoop
Amount Per Serving
% Daily Value
Total Fat 1 g
Saturated Fat 1 g
Sodium 1 mg
Total Carbohydrates 20 g
Dietary Fiber 4 g
Sugars 10 g
Protein 1 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Recipe by Can Cook, Will Travel at https://cancookwilltravel.com/dairy-free-dark-chocolate-coffee-ice-cream/