Chocolate Banana Naturally Sweet Ice Cream Recipe

Chocolate Banana Naturally Sweet Ice Cream Recipe

Chocolate Banana Naturally Sweet Ice Cream Recipe

Ingredients
  • 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
Instructions
  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

Ingredients
  • 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
Instructions
  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.