Mocha Chip Banana Ice Cream

(142 ratings)

Total Time: 10 min

Prep Time: 10 min

Cook Time: 0 min

Servings: 2 (1/2 cup each)

Nutrition Highlights (per serving)

130 calories

2g fat

31g carbs

2g protein

Show Nutrition Label

Nutrition Facts
Servings: 2 (1/2 cup each)
Amount per serving
Calories	130
% Daily Value*
Total Fat 2g	3%
Saturated Fat 1g	5%
Cholesterol 0mg	0%
Sodium 13mg	1%
Total Carbohydrate 31g	11%
Dietary Fiber 4g	14%
Total Sugars 16g
Includes 2g Added Sugars	4%
Protein 2g
Vitamin D 0mcg	0%
Calcium 40mg	3%
Iron 1mg	6%
Potassium 487mg	10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

Ice cream is a delicious dessert, but probably not something you want to eat daily if you are trying to get healthy. Though one pint seems small it actually contains four servings. It may be time to introduce an alternative If you often find yourself at the bottom with no idea where all of the ice cream went.

Banana ice cream, or ‘nice cream’ as it is sometimes called, is a healthy ice cream alternative made by blending frozen banana slices in a blender to yield a smooth, creamy, and naturally sweet treat. You can add any other flavor you like.

This mocha chip banana ice cream is blended with coffee and dark chocolate and swirled with mini chocolate chips. It’s vegan if you use dairy-free chocolate chips, and it’s the perfect healthy dessert for when you need something cool and creamy. As a bonus, you also get a serving of fruit and antioxidants in your dessert!

Ingredients

2 sliced bananas, frozen
1 tablespoon unsweetened cocoa powder
1 teaspoon instant coffee granules
1 teaspoon vanilla extract
2 tablespoons unsweetened almond milk (or milk of choice)
2 teaspoons semi-sweet mini chocolate chips

Preparation

In a high-powered blender or food processor, blend all ingredients except for chocolate chips. You may need to add more milk to get bananas to blend.
Stir in chocolate chips.
Serve immediately, or for a firmer consistency, pour into a shallow container and freeze 10 to 15 minutes before scooping.