Chocolate Banana Naturally Sweet Ice Cream Recipe

Chocolate Banana Naturally Sweet Ice Cream Recipe

Chocolate Banana Naturally Sweet Ice Cream Recipe

  • 4 bananas, peeled, cut into chunks, and frozen
  • ¼ cup unsweetened cocoa or similar, like 2 packets The Daily Good Greens Chocolate
  • a few tablespoons of water
  • 1 chocolate bar, such as SuperFoods Chocolate, chopped into small pieces
  • peanut butter and sea salt for topping
  1. Let the bananas soften for a while at room temperature or in the microwave. You don’t want them to be rock hard because they’ll take a toll on your food processor or blender, but you don’t want them to be soft because you’ll get more of a smoothie texture. They should be frozen but starting to soften on the outside.
  2. Pulse the bananas in a food processor until smooth. This is a heavy duty task – a blender can do it, but it’s going to need some help (a few stirs here and there) to move through the blender smoothly.
  3. Dissolve the cocoa in the water to allow it to incorporate into the ice cream better. Add the chocolate paste to the food processor and puree again until incorporated.
  4. Stir in the chocolate bits and anything else you might like – vanilla, sea salt, etc. Serve topped with drizzled peanut butter!

Homemade Ice Cream Sandwhiches Recipe

Homemade Ice Cream Sandwhiches Recipe

Homemade Ice Cream Sandwhiches Recipe

  • ½ cup unsalted butter (melted)
  • ⅓ cup honey
  • 1 egg
  • 1 tsp vanilla extract
  • ½ cup flour
  • ¼ cup unsweetened cocoa powder
  • ¼ tsp salt
  • ¼ tsp baking soda
  • ½ carton of vanilla ice cream
  1. Pre-heat oven to 325 degrees. Prepare a large cookie sheet or jelly roll pan by covering it in parchment paper.
  2. In a medium sized bowl mix together melted butter and honey. Add in egg and vanilla extract and whisk till combined.
  3. Stir in flour, cocoa, salt, and baking soda and sir until smooth and well combined.
  4. pour batter onto prepared pan and spread out as thin and even as possible.
  5. Bake at 325 degrees for 12-15 minutes or until cooked through. Remove from oven and let cool completely.
  6. Remove the cooked chocolate sandwich from pan by grabbing the parchemnt and lifting cake to a cutting board.
  7. Cut the cake in half crosswise.
  8. Place one side of the cake top side down on a large piece of plastic wrap. Add half a carton of soft (not melted) ice cream on top of chocolate cake and spread ice cream as best as you can. Put other half on top and wrap with plastic wrap. Place in freezer and wait 24 hours or until frozen solid.
  9. Remove from freezer and cut off the edges of the cookie crust. This makes the edges look nice and smooth.
  10. Next cut the homemade ice cream sandwich bars to desired size and eat up or freeze for later use. I was able to get 10 bars.

Layered Fruitsicles

1 cup puréed raspberries (with bits of fruit)
1 cup puréed apricots (with bits of fruit)
1 cup puréed plums (with bits of fruit)
About 1/2 cup superfine sugar
Fresh lemon juice

1. Stir fruit purées in separate bowls with sugar to taste (about 2 1/2 tbsp. each) and lemon juice to taste (none to 2 tsp. each).
2. Pour berry layer into 8 juice bar molds, add juice bar sticks, and freeze until firm, about 1 hour. (Chill remaining purées.)
3. Pour apricot layer over berry layer and freeze. Repeat with plum layer. Freeze until firm, at least 1 more hour.
4. Briefly dip molds in warm water to loosen.

Triple-Berry Popsicles

2/3 cup sugar (see Notes)
1 cup blueberries
1 cup strawberries, hulled and sliced
1 cup raspberries
1/4 cup fresh lemon juice

1. Put sugar and 1/3 cup water in a small saucepan and bring to boil over high heat, stirring until sugar is dissolved. Set aside.
2. Combine blueberries, strawberries, raspberries, and lemon juice in a blender and purée until smooth, about 30 seconds. Add 1/3 cup simple syrup and blend just until combined. (Save remaining syrup for another use, such as sweetening iced tea.)
3. Transfer purée to popsicle molds (see Notes) and freeze 4 hours. Insert popsicle sticks and freeze an additional 4 to 6 hours, or until frozen solid.

Simple syrup (sugar water) makes the popsicles less icy and more velvety than sugar alone. (If you don’t have time to make the syrup, just add 1/3 cup undissolved sugar to the purée in step 2.) You will need 10 (4-oz.) popsicle molds and 10 popsicle sticks for this recipe.

Key Lime Pie Ice Cream


  • 1/2 cup granular sweetener for ice cream*
  • 2 tablespoons cornstarch
  • 1/8 teaspoon salt
  • 2 cups 2% reduced-fat milk
  • 1 cup half-and-half
  • 1 egg yolk
  • 1 teaspoon Key lime zest
  • 1/3 cup Key lime juice
  • 1/2 cup coarsely crushed graham crackers

1. Whisk together first 3 ingredients in a large heavy saucepan. Gradually whisk in milk and half-and-half. Cook over medium heat, stirring constantly, 8 to 10 minutes or until mixture thickens slightly. Remove from heat.
2. Whisk egg yolk until slightly thickened. Gradually whisk about 1 cup hot cream mixture into yolk. Add yolk mixture to remaining cream mixture, whisking constantly.
3. Pour mixture through a fine wire-mesh strainer into a bowl, discarding solids. Cool 1 hour, stirring occasionally. Place plastic wrap directly on cream mixture; chill 8 to 24 hours.
4. Pour mixture into freezer container of a 1 1/2-qt. electric ice-cream maker, and freeze according to manufacturer’s instructions; stir in Key lime zest, Key lime juice, and crushed graham crackers halfway through freezing. Let stand at room temperature 5 to 10 minutes before serving.
*Granulated sugar may be substituted.

Easy Chocolate-Mint Ice-cream Sandwiches

2 pints vanilla ice cream, softened
15 mint-and-cream-filled chocolate sandwich cookies, chopped
1 (8.5-ounce) package large chewy chocolate cookies

Stir together softened ice cream and sandwich cookie pieces. Freeze 30 minutes. Spread ice cream evenly on 1 side of 5 large chewy cookies; top with remaining large chewy cookies. Place in plastic or wax paper sandwich bags, and freeze at least 1 hour.

Mocha-Almond-Fudge Ice-cream Sandwiches: Omit mint-and-cream-filled chocolate sandwich cookies. Substitute 2 pints mocha-flavored ice cream with chocolate-covered almonds for vanilla ice cream. Proceed as directed.
Oatmeal-Rum-Raisin Ice-cream Sandwiches: Omit mint-and-cream-filled sandwich cookies. Substitute 1 (8.75-ounce) package large, chewy oatmeal cookies for chewy chocolate cookies. Pour 1/4 cup dark rum over 1/2 cup golden raisins; let stand 2 hours. Drain and discard rum. Stir rum-soaked raisins into softened ice cream, and proceed as directed.

Homemade Peach Ice Cream

2 cups evaporated fat-free milk
1 cup fat-free milk
2/3 cup calorie-free sweetener
1/2 cup egg substitute
1/4 teaspoon almond extract
1 cup chopped fresh or frozen peaches (about 2 medium peaches)

Combine first 5 ingredients in a large bowl; beat with a mixer at medium speed until blended. Stir in peaches.
Pour mixture into freezer container of a 2-quart hand-turned or electric freezer. Freeze according to manufacturer’s instructions. Pack freezer with additional ice and rock salt, and let stand at least 1 hour before serving.
Tip: If you don’t have almond extract, use 1/2 teaspoon vanilla extract.

Blueberry Ice Cream

4 cups fresh blueberries or 4 cups frozen blueberries
2 cups sugar
2 tablespoons water
4 cups half-and-half cream

In a large saucepan, combine the blueberries, sugar and water; bring to a boil.
Reduce heat and simmer, uncovered, until sugar is dissolved and the blueberries are softened.
Strain mixture and discard seeds and skins.
Stir in cream.
Cover and refrigerate overnight.
Fill cylinder of ice cream freezer two thirds full and freeze according to the manufactur’s directions.
Refrigerate remaining mixture until ready to freeze.
Allow to ripen in ice cream freezer or firm up in regular freezer for 2-4 hours before serving.