As a small business owner, I need time at night to decompress from the workday. Lately, I’ve been trying to be more intentional with my bedtime routine. My current favorite way to relax? This ice cream sundae! Yup, night time ice cream sundae’s are dietitian approved, and a perfectly acceptable way to relax at night! Learn why in this blog post.Read More
Make this triple chocolate dairy free banana ice cream topped with an easy two ingredient vegan shell topping!
I should probably go ahead and give you my address cause you're gonna want to send me flowers for this one.
Surely, at this point you've heard of (and hopefully have tried) one ingredient banana ice cream, or banana nice cream as it's so often called. No dairy. No sugar. No ice cream maker. Just a frozen banana a food processor. Whip it up until it forms a cool, creamy mass. Being the ice cream snob that I am, I held off on trying it for years - well after it made the rounds on pinterest. Until finally I tried it and life was never the same. Err ok, it was the same but with lots more banana ice cream.
Sometimes though, you want something just a little more decadent and that's where this triple chocolate banana ice cream comes in. Blended in with the ice cream is a scoop of chocolate peanut butter (I used Peanut Butter + Co), cocoa powder and a little coconut cream for extra yumminess. The kicker is this easy vegan chocolate magic shell, made with the magic of dark chocolate and coconut oil. I got the idea from my pal Alex at Delish Knowledge. You'll be seeing a lot more of her around these parts as we're working together along with Anne from fANNEtastic Food to launch an online wellness program.
Do y'all remember Magic Shell, the chocolate syrup that hardens when drizzled on ice cream to make a crunchy, chocolatey shell? Do they still make it? (<--- Just googled it. They do. Phew). It's pretty much the worlds greatest ice cream topping with crumbled up double stuff oreos in a distant second. When I was a kid, my favorite treat was a scoop of Breyer's vanilla ice cream (always Breyers. I was an ice cream snob even back then) in a glass of milk with a hefty drizzle of magic shell. You swirl it with a spoon right after pouring the magic shell in and it make these swirls of hardened chocolate. Pure heaven. The best was when you got a spoonful of melty ice cream with some of the chocolatey swirls that had settled on the bottom. Heaven.
...And now I'm dreaming of creating an epic version of it with macadamia nut milk, coconut ice cream and this homemade magic shell. Since my brain is going to be fixated on that, I should probably go ahead and sign off with the recipe, because how do you form words when that's on your mind?
Triple Chocolate Dairy Free Banana Ice Cream
1 large or 2 small servings
Regular peanut butter works too if you don't have chocolate on hand. This makes extra magic shell, which you can store in the fridge. You'll have to remelt before each use by heating it in the microwave about 60 seconds, stopping halfway to stir.
1 frozen banana
2 tablespoons cocoa powder
1 tablespoon chocolate peanut butter
1 tablespoon coconut cream (taken from the top of a can of full fat coconut milk)
Coconut whipped cream, optional, for serving
Shredded coconut, optional for serving
Vegan magic shell, optional, for serving
Vegan Magic Shell:
1/4 cup dark chocolate chips
2 tablespoons coconut oil
First, make the shell topping. Microwave chocolate and coconut oil in a microwave safe bowl about 30 seconds. Stir and put back in the microwave 20-30 seconds more. Stir until chocolate is melted and combined.
Next, place banana, cocoa powder, peanut butter and coconut cream in a food processor. Blend, scraping down sides as needed, until a creamy mass of 'ice cream' forms.
Scoop ice cream in a bowl or cup. Garnish with whipped cream, shredded coconut (if using) and magic shell.
More banana-chocolate love children:
Cool, creamy and tangy, this honey kefir and coconut ice cream garnished with fresh berries, is the perfect treat for a hot day!
I've hurt myself in some pretty embarrassing ways. There was the time in elementary school when I tore the water cap behind my knee while pretending to be injured. It was all a ruse so I didn't have to go to the pool with my neighbor. I ended up on crutches for 2 weeks. Then there was the time slipped on the wet marble floor outside my sophomore literature class in front of, oh, maybe 100 or so people. I fell on my butt, and bruised it so badly I could barely sit for the next week. And of course, we can't forget the three scars on my face from two separate dog bites...in the same week (not from our fluffies of course). The next week I had to go to the Bahamas with stitches all over my face, somewhat traumatizing for a middle schooler already deep into her awkward phase.
This ice cream may be responsible for one of the most embarrassing injuries of my life. Yes, ice cream actually caused me bodily harm and I'm not talking about my arteries.
Scott and I were lounging on the couch watching a really intelligent and deep documentary. Okay, I lied. We were watching The Bachelorette. Anyway, I had just made this frozen kefir the night before and decided to store it still in the ice cream maker in our overpacked freezer. Bad idea.
It was stuck under the ice maker, so I gave it a hard tug. Maybe a little too hard. It came flying out of the freezer and on to my foot.
I let out a loud scream and Scott came running (after hitting pause on The Bachelorette, of course). Woah, it hurt! The pain shot up from my ankle all the way to my knee. Luckily, it hit my foot and not my toes, cause there's no way they would have survived that unbroken.
The next day as I was limping around with my leg wrapped, everyone kept asking me what happened. How awkward to have to say, "Umm, ice cream." I think I was judged. Especially when I was at a student's nutrition presentation where I had served as the outside expert.
Clearly, me and this ice cream didn't get off to a very good start. I could hold that against it, but it's so tasty I quickly forgot about my injury. Especially as I ate a bowl of it curled up on the couch with the cold bowl balanced on my hurt ankle. Multitasking!
If you struggle with mindlessly eating ice cream when a big batch is around (I do!), then you'll love this single serving ice cream maker. We got it as a wedding present and use it all the time in the summer to make mini-batches of ice cream. You can always keep the unfrozen ice cream mix in the fridge and enjoy it freshly made, which tastes best! After dropping my gallon ice cream maker on my foot, I really wish this was the one I used :(
Kefir Ice Cream
Makes 6 cups
Definitely use full fat kefir and coconut for this ice cream, as the higher water content in lower fat dairy will make it icy. You could also swap plain yogurt or buttermilk for the kefir. The vodka helps it keep a better consistency when frozen.
4 egg yolks
1/2 cup honey
1 can full fat coconut milk
2 1/4 cups plain organic kefir, preferably full fat
2 teaspoons vodka
Fresh berries, for serving
In a medium bowl, whisk egg yolks and honey together until well combined.
In a medium pot, heat the coconut milk and 1 1/4 cups kefir over medium-low heat, stirring frequently. When the mixture reaches about 150 degrees on a candy thermometer (very hot with steam forming, but not boiling or simmering), remove from heat and pour slowly into the yolk mixture, whisking constantly. Cover and refrigerate 4 hours or overnight.
When ready to make, pour the remaining cup of kefir and vodka into the mixture and stir to combine. Pour into an ice cream maker and churn according to instructions. When the ice cream is very thick, scoop out into a container, placing a sheet of plastic wrap over the surface, and freeze at least 2 hours.
Before serving, let the ice cream sit on the counter 10 minutes to soften.