Recipe courtesy of Laura Miller

Banana and Raspberry Ice Cream with Chocolate Shell

Save Recipe
  • Level: Easy
  • Total: 1 hr 30 min
  • Active: 15 min
  • Yield: 4 to 6 servings
Share This Recipe

Ingredients

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

Directions

  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!

Double-Chocolate Banana Nice Cream
PREMIUM
12m Easy 99%
CLASS
Peanut Butter and Banana Nice Cream Sandwiches
PREMIUM
26m Easy 100%
CLASS
1 Sheet Cake, 5 Cake Flavors
PREMIUM
20m Intermediate 94%
CLASS
Cocodate Cookies
PREMIUM
Catherine McCord

Cocodate Cookies

15m Easy 99%
CLASS