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This is not the recipe I thought I would post this week, but since today was National Ice Cream Day, I thought I should take the opportunity to share my fresh out of the blender Dark Chocolate Raspberry Nicecream ‘banana ice cream’ with a rich chocolate sauce. This is really some sort of incredible concoction – vegan, raw, dairy free, gluten free, refined sugar free – and too good to be true; so basically guilt free.

I tend to like the tart raspberry taste but if your palate craves sweet then sub out the raspberries for strawberries. I also like to use bananas that are on the greenish- yellow end of the spectrum to create a lighter banana taste.

Indulge in this smooth, creamy, rich dark chocolate taste with a spark of tart summer berry flavor. The toppings can an extra element of crunch and texture to this beautiful 10 minute healthy summer dessert. Bottom line is that you really can’t feel an ounce of guilt for eating any of the ingredients in this recipe.

This quantity should serve around 2-3 people depending on portion size.

Dark Chocolate Raspberry ‘Nana’ Nicecream (AKA Banana Ice Cream)

Nicecream Ingredients

3 bananas, frozen

6 oz raspberries, frozen

½ tsp vanilla extract

1 TBS raw cacao powder

¼ tsp sea salt

1 TBS honey (optional) or 2 Medjool dates, pits removed (optional)

¼ cup unsweetened almond coconut milk

Chocolate Sauce Ingredients

2 TBS maple syrup

1 TBS raw cacao powder

Toppings (optional)

Fresh fruit

Coconut chips

Carob Chips

Chopped Nuts

Dark Chocolate Raspberry ‘Nana’ Nicecream (AKA Banana Ice Cream) Directions

Take bananas out of freezer and allow to thaw for 3-5 minutes. Slice bananas into round wheels with peel on and then remove peel.

In a blender or food processor, add all ingredients except the almond milk. Slowly add the milk as needed to assist or speed up the process. Turn off the blender and scrape down the sides occasionally to make certain that all of the ingredients are well combined.

To prepare chocolate sauce, combine maple syrup and cocoa powder.

Any leftovers can be frozen for a later spooning.

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