This recipe is for all of you guys, who love chocolate and could never ever resist a good chocolate treat. But don’t we all search for healthier desserts nowadays?! This chocolate ice-cream is not only absolutely delicious but it’s also healthy, so healthy that you can eat it every day, without any gilt. Recipe is pretty much classic – bananas for good creamy texture, coconut cream, because it’s healthier than regular cream and also super flavorful, coconut butter, because every good ice-cream needs a little bit of fat, healthy sweetener like agave, honey or maple – your choice, and of course good quality cocoa powder for the chocolate flavor. If you have some extra cocoa butter in the fridge, I would suggest adding a tablespoon or two to the ice-cream for even richer chocolate flavor.
Well, for this recipe you don’t need an ice-cream maker but if you have one, you can totally use it. But if you are like me and have no space for an ice-cream maker, you will love this recipe cause it is great even without churning it. As many low-fat, no-churn ice-creams this one freezes pretty hard, but if you leave it at room temperature for about 30 minutes before serving it will be good to go.
Proportions of ingredients are optional, so if you want your ice-cream sweeter, then add extra honey or maple, if you like it extra chocolaty you may add additional teaspoon or two cocoa powder. The same goes for all the rest ingredients. I usually add less honey/maple, keeping it less sweet, the way my husband like it, and then prepare this amazing chocolate sauce where I add a little bit extra honey to balance the sweetness of the ice-cream. This way everyone at home is happy – my husband is having the ice-cream less sweet and I have it just right with a generous amount of the chocolate sauce on top.
If you swirl in a couple of tablespoons of the chocolate sauce before you put the ice-cream in the freezer, once chilled it will hardens like real chocolate and you will end up with delicious chocolate chips into the creamy coconut ice-cream.
Proportions of the chocolate sauce are also optional, just adjust the thickness and the taste on the go – the more cocoa powder the thicker it will get, add more or less honey/maple/agave, depending on your taste.
Ingredients for the ice cream:
2 large bananas
100 grams (3,5 oz) cashew nuts, soaked overnight or for 1 hour in hot water
1 can coconut cream
2 tablespoons coconut butter, melted
2 tablespoons cocoa butter (optional), melted
1/2 teaspoon coconut extract
1 tablespoon honey/agave/maple syrup
About 50 grams (1,7 oz) cocoa powder
Ingredients for the chocolate sauce:
50 grams (1,7 oz) coconut butter, melted and cooled slightly
2-3 tablespoons honey
2 teaspoons cocoa powder
In your blender, add bananas, cashews, coconut cream, coconut butter, cocoa butter, coconut extract, maple syrup (or agave/honey) and cocoa powder. Blend on high speed until nicely smooth and creamy. No chunks of the cashew nuts should be visible. Cashew nuts will blend smoothly if soaked long enough.
**** In case you want to make a swirl black & white ice-cream: blend all ingredients except cocoa powder. In a small bowl pour out 1/3rd of the “white ice-cream mixture” and set aside. Add cocoa powder to the rest of the mixture in the blender and blend for a few minutes or until fully incorporated. Fill your ice-cream container with the chocolate mixture up to half then swirl in the white mixture using a spoon. Pour the rest of the chocolate mixture and stir gently to combine with the lower layer of white ice-cream. Cover and put in the freezer.
Serve with the chocolate sauce, nuts or fruits of your choice.
To make the chocolate sauce: in a small bowl melt the coconut butter. Set aside to cool off a bit, then add honey/maple and cocoa powder. Stir until smooth. It may seem a bit thinner at first, but if you set it aside for about an hour and it will thickens a lot. Keep left over sauce in the fridge and reheat when you need it.
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