Recipe courtesy of Laura Miller

Banana and Raspberry Ice Cream with Chocolate Shell

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  • Level: Easy
  • Total: 1 hr 30 min
  • Active: 15 min
  • Yield: 4 to 6 servings
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Soft Serve:

5 bananas

1 cup raspberries

Chocolate Shell:

1 cup coconut oil, melted

1 cup cocoa powder

3 tablespoons maple syrup, agave nectar or honey

Pinch sea salt


  1. For the soft serve: Peel the bananas, cut them into chunks and freeze them, at least 1 hour. Blend the frozen bananas in a food processor until smooth. Add the raspberries and blend again until combined. Transfer to a freezer-safe container and freeze until firm, about 20 minutes.
  2. For the chocolate shell: Blend the coconut oil, cocoa powder, maple syrup and salt in a food processor or small bowl until smooth.
  3. Scoop the soft serve and top with chocolate shell as desired.

Cook’s Note

You can customize the flavor of your ice cream by adding any berries or fruits that you would like in addition to, or in place of, the raspberries!

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