I enjoy how incredibly easy and fast this recipe is, especially when I need something sweet without spending much time in the kitchen. It is naturally sweetened by bananas, which means I don’t need added sugar. I also like how I can satisfy a chocolate craving while keeping things simple and wholesome.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 large bananas (240g, frozen and chopped) 2 tablespoon cocoa powder (12g)
Directions
I start by adding the frozen banana pieces into a high-speed blender or food processor. I blend until the mixture becomes smooth and creamy.
Next, I add the cocoa powder and blend again until everything is fully combined and has a rich chocolate color.
I transfer the mixture into a freezer-friendly container and place it in the freezer for at least two hours. During the first hour, I stir it every 20 minutes to keep the texture smooth and prevent it from becoming icy.
Before serving, I let the ice cream sit at room temperature for about 15 minutes so it softens enough to scoop easily.
Servings and timing
This recipe makes 4 servings. I usually spend about 5 minutes preparing it, plus at least 2 hours for freezing and about 15 minutes resting time before serving.
Variations
I sometimes add a spoon of peanut butter for a richer flavor or mix in a splash of vanilla extract. When I want extra texture, I stir in dark chocolate chips or chopped nuts after blending. I also like experimenting with different fruits like strawberries for a fruity twist.
Storage/reheating
I store the ice cream in an airtight container in the freezer for up to 1–2 weeks. Before serving, I always let it sit out for a few minutes to soften. Since it is a frozen dessert, reheating is not needed.
FAQs
Can I use fresh bananas instead of frozen?
I find that frozen bananas are essential for the creamy ice cream texture, so I always freeze them beforehand.
Do I need a high-speed blender?
A high-speed blender works best, but I can also use a food processor with good results.
Is this recipe really low calorie?
Yes, since it uses only bananas and cocoa powder, it is much lower in calories compared to traditional ice cream.
Can I make it without cocoa powder?
Yes, I can skip the cocoa powder and enjoy a simple banana “nice cream” instead.
How do I make it creamier?
I blend thoroughly and stir during freezing, and sometimes I add a small amount of milk for an even smoother texture.
Conclusion
I find this Low Calorie Ice Cream to be one of the easiest and most satisfying desserts I can make. It is quick, healthy, and perfect whenever I want something sweet without any fuss.
A creamy, naturally sweet ice cream made with just bananas and cocoa powder. This quick and healthy treat is perfect for guilt-free dessert lovers.
Author:Sarah
Prep Time:5 minutes
Cook Time:0 minutes
Total Time:5 minutes (+ freezing time)
Yield:4 servings
Category:Dessert
Method:Blending, Freezing
Cuisine:Healthy, American
Diet:Vegan
Ingredients
2 large bananas (240g), frozen and chopped
2 tablespoons cocoa powder (12g)
Instructions
Add frozen banana pieces to a high-speed blender or food processor. Blend until smooth and creamy.
Add cocoa powder and blend again until fully incorporated and chocolatey.
Transfer the mixture into a freezer-safe container.
Freeze for at least 2 hours, stirring every 20 minutes during the first hour to prevent iciness.
Let sit at room temperature for 10–15 minutes before scooping and serving.
Notes
Use very ripe bananas for natural sweetness.
For extra flavor, add a splash of vanilla extract or a pinch of salt.
You can mix in chocolate chips, peanut butter, or nuts before freezing.
Best enjoyed fresh or within a few days for optimal texture.
