This 4-ingredient Healthy Chocolate Nice Cream boasts the same creamy deliciousness of traditional chocolate ice cream without all those fillers. Plus, it’s dairy free, vegan, and ready to eat in less than 10 minutes. Dessert is served!
Calling all Ice Cream Lovers!
We’re big ice cream fans over here at Fit Foodie Finds, so we set out to create our own healthy nice cream recipes that:
- Didn’t take forever to make or require an ice cream maker (haii, my kitchen doesn’t need another kitchen gadget that ONLY makes one thing).
- Wasn’t filled with a bunch of crap ingredients. So, here we are! Get ready for your new favorite chocolate nice cream! And it’s oh so easy to make, too.
Healthy Chocolate Nice Cream Ingredients
Let’s start by taking a little looksy at this ingredient list. It won’t take long to read through; we’ll wait 😀
- Frozen sliced bananas
- Cocoa powder
- Unsweetened almond milk
- vanilla extract
How to Make Healthy Nice Cream
With a little prep beforehand, this healthy chocolate nice cream can be whipped up in no time at all. We’ll walk ya through it with us:
Freeze Sliced Bananas
Simply slice bananas evenly and place on a baking sheet covered in parchment paper. Place the entire sheet in the freezer for at least 30 minutes. When you take your nanners out of the freezer, you’ll just need to scrape them off the parchment paper and place right in the blender (if you’re making this healthy nice cream right away), or into a ziploc or Stasher bag to keep in the freezer for later use. Freezing the sliced bananas on a baking sheet first will prevent your bananas from sticking together when you place them in a bag. Want a step-by-step on this process? WE GOT YOU.
Place all Ingredients in a High-Speed Blender
Measure out your frozen sliced bananas, cocoa powder, almond milk and vanilla extract and place it all in your high-speed blender. You’ll want a serious blender or food processor for this step to ensure all the bananas are blended to perfection. If you use your blender for smoothies with frozen ingredients, you’re good to go here!
Blend it Up
Blend up all your ingredients until smooth. Depending on how frozen solid your banana slices are, you may need to thin out your healthy ice cream with almond milk. We recommend thinning it with a tablespoon of almond milk at a time until you get your desired consistency.
Serve or Freeze for Later
Because your banana slices were frozen when you started this recipe, the consistency of your healthy ice cream should be perfect to serve up with a soft serve consistency and enjoy immediately. But if you’re making this ahead of time, or would prefer to save some for later, line a loaf pan with parchment paper and pour your ice cream into the pan. Store covered (we used aluminum foil to cover the pan!) in your freezer and enjoy at your leisure.
Don’t Forget Toppings
We love serving and of our healthy ice cream recipes with chocolate chips, but feel free to get jazzy and serve with your favorite ice cream toppings like:
- diced nuts
- vegan whipped cream
- chocolate syrup
- fresh berries
- in between 2 cookies as an ice cream sammie
More Nice Cream Recipes
- Peanut Butter Banana Nice Cream
- Protein Strawberry Banana Nice Cream
- Blueberry Muffin Nice Cream
- Peanut Butter Cup Nice Cream
Healthy Chocolate Nice Cream
- 2 cups frozen sliced bananas
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1 tablespoon unsweetened almond milk*
- Place all ingredients into a high-speed blender or Vitamix and mix on high until a smooth, thick consistency has been formed. Option to add more milk by the tablespoon as needed.
- Serve immediately or transfer into a parchment-lined bread loaf. Then, place into the freezer for 1 to 2 hours to firm up.
- Serve with chocolate chips.
Tips & Notes
- Depending on how frozen your bananas are, you may need to add 1 to 2 more tablespoons of almond milk.
Holy moly! This is delicious! I made it a little less healthy and used heavy cream instead of almond milk. But this is definitely going to be in my freezer on a regular basis. So easy. So delicious!
Ohhhh I bet it was super creamy and delish with heavy cream! 😀
Back to grab the details and make this for the second time this week and it’s only Tuesday!! Really great recipe, I added a teeny splash of bourbon to mine and we indulged immediately. Making a big batch today to test in the deep freeze to see how it performs.
Can you use frozen rhubarb and do you have a recipe. I tried the chocolate and cannot wait to try the rest.
Delicious! I halved it and used about 2 tsp of milk instead of 1 1/2 tsp of milk, and froze it in a 2-cup pyrex for a little more than an hour. It hardened up and tasted like chocolate banana ice cream! It reminds me of chocolate covered bananas, and it is so DELISH!
Also, made it multiple times. Always turns out amazing!
I cut it in half and have made it two times by now. SO TASTY! So healthy, too, and you’d never even guess 🙂
Does it taste like bananas at all?
A little bit, not a lot.
This recipe is amazing! I tried experimenting with other flavors but this came out the best 100%
Love this recipe – who knew frozen bananas could turn into something just as satisfying as actual ice cream! In one of the batches I added some greek yogurt and peanut powder which turned out to be great additions. If you don’t eat it right out of the blender and choose to freeze it, it can stay for a long time but definitely needs to be thawed before eaten. I’ve portioned out some scoops into separate tupperwares to keep in the fridge so I can pull portions out instead of the entire loaf pan.
I love this recipe! So easy and delicious. My bananas were frozen solid so I used a bit more almond milk than the recipe calls for, but it still turned out great.
Ah! So glad you you like it! It’s one of my favorites!
As the recipe says, I needed to add quite a bit more almond milk than 1 TBS, but I didn’t mind since it’s so low calorie. I probably ended up using almost a cup. The finished product was heaven! I left it in the freezer for 10-15 minutes after mixing it up and it had a great soft-serve like consistency.
Hi! Next time you can let your bananas thaw just a tad and then you won’t have to add as much!
Oh my gosh, this was so so soooo delicious. I made it yesterday and had it today for a Saturday breakfast 😋 I’ve made nice cream before, but I don’t usually freeze it after blending it, it really made a difference!! Freezing it after blending really helped make it taste EXACTLY like traditional ice cream. Satisfied my chocolate craving for sure.
Thank you so much for this recipe!
Update-I’ve continued to make this. I’ve made it many times as a bedtime snack for over a week. Easy and delicious! Once I froze for 30 min or so, but I did not achieve the store bought appearance of the scoops in the photo. I’d like to get that look to entice my kids to try it. Any suggestions? Still tastes delicious!
Thanks so much for your review! I would say that 1-2 hours is the sweet spot for a “scoop.” Or, you can freeze over night and then let it thaw for a bit before scooping!
I have made this 3 times so far as a bedtime snack. I am preparing to make it right now also. Twice I ate it as soft serve, once frozen. The first time I made it, my first few spoonfuls made me think the chocolate was too dark (I use Navitas organic cacao powder). But as I took my third spoonful I began thinking, “this tastes pretty good!” Well, mine was not two servings. It was one. I ate it all, and have each time I made it. It takes a tiny bit of effort (using the stated measurements) because I have to scrape the sides of my vitamix about 3 times. But it is definitely worth it. Can’t wait to have room in my freezer to try the other flavors!
So glad you love this recipe!
Was sceptical but was surprisingly delicious!! A healthy and viable alternative to the naughty snack cupboard.
This is amazing! I am so excited that I tried this recipe. It’s delicious! I can hardly believe that I can have a wonderful sweet treat full of vitamins and minerals without the sugar. I can’t wait to try other flavors. This will be my new summer go to! Thanks girls!
Unbelievable…..tastes just like a store -bought ice-cream……fastest recipe ever plus amazingly delicious…..so happy ti have this vegan recipe……thanks a ton !!
Why does it show print and you CAN NOT print the recipe very upsetting
you are awesome
Can I use browned/ over ripe bananas?
I like very sweet things, so I found the bitterness of the cocoa to come through a little too strongly. The banana flavor is also strong. I also used bananas that probably weren’t ripe enough, which may have contributed to making it less sweet. I tried another recipe with more ripe bananas and Nutella and I found it sweeter and liked the consistency better, however this recipe was easier to blend because of the milk (I added an extra tablespoon). I enjoyed it with chocolate syrup and mini chocolate chips although I liked the other recipe I tried better.
Seriously the quickest and easiest chocolate cream I’ve ever had! I can’t wait to make these for my kids.