Healthy Chocolate Ice Cream For Breakfast
Who says chocolate ice cream can’t be a wholesome breakfast? With just 5 minutes of prep, you’ll blend rich cocoa, velvety bananas, and a hint of almond butter for a luscious treat.
Ingredients
- 3 medium ripe bananas (about 3 cups/15 oz/426 g)
- ½ cup Medjool dates (2½ oz/71 g)
- ⅓ cup cocoa powder (1⅓ oz/37 g)
- 2 to 4 tablespoons coconut milk
- 1 tablespoon vanilla extract
Instructions
- Slice the bananas and place them on a parchment-lined tray. Freeze until solid, about 3 hours.
- Place the dates, cocoa powder, 2 tablespoons coconut milk, and the vanilla extract in a blender and puree until smooth.
- Add the frozen bananas and process until smooth and thick. If needed, add another tablespoon or two of coconut milk.
- Scoop and serve immediately or freeze for up to 4 weeks. If storing longer, take the ice cream out of the freezer to sit on the counter for 20 minutes before scooping.
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