Clean chocolate ice cream
Clean chocolate ice cream with toasted almond slivers – gluten free, dairy free, sugar free, gluten free and paleo friendly.
What’s one thing that’s better than chocolate ice cream?
Clean chocolate ice cream!
Using nutrient dense ingredients and devoid of all nasties like you can find in conventional ice cream, this clean version is easy to make and there’s no need for cooking or making any custard first. Just blend all ingredients together and enjoy. If you like a bit of texture to your ice cream, you can add some toasted almond slivers, (or any nuts or add -ins you like). This is all I had in my house at the time and quite frankly, I’m happy with that!
You can eat this one of two ways. As a soft serve ice cream as soon as everything is blended; or you can transfer the ice cream into a tub and freeze for a few hours until it’s ready for scooping. (If you can handle having to wait that long!). I put all mine into a mini baking tin (as seen on the main picture) and this took about 4 – 4 1/2 hours to get to that lovely, scoop-able ice creamy stage. It all depends on how big your tin is and the depth of the ice cream. If you don’t have time to wait around, leave in freezer till you’re ready to
shovel it into your mouth eat it. Warning: It WILL be rock hard by then. Simply remove from freezer and let it soften on the counter for a while. Yes I know – torture!
This clean chocolate ice cream recipe is perfect for kids (omit the nuts) but if you wish for a more adult flavoured, stronger chocolate taste, add an extra tablespoon or more of cacao powder but keep in mind this may make the ice cream more bitter. To counteract this, add some honey (or sweetener of choice) until you’ve achieved the desired flavour balance.
You will need to plan slightly ahead though. Grab your ripe or overripe bananas and chop them up, cover in cling wrap and freeze them overnight.
Time Poor Tip
Up to 4 weeks ahead: Buy your bananas and keep them sitting in your fruit bowl till softened and peel is covered in brown spots.
Peel and slice bananas into segments and cover in cling wrap. Freeze till you need them.
Up to 5 days ahead: Pan toast your almond slivers. Transfer to a small jar or bowl and cover tightly. Store on pantry shelf until needed.
Here’s what I did
Why this is so good for you
Bananas help combat depression, build strong bones, strengthen the nervous system, protect against type 2 diabetes, lower blood pressure, strengthen the blood, help regulate bowel movement, provide relief from acid reflux and heartburn and help prevent kidney cancer.
Raw cacao powder protects against aging and cancer, improves digestion, give energy, improves mood, lowers blood pressure and increases circulation.
Almonds alkalize the body (good for fighting inflammation), nourish the nervous system, provide good brain function, build strong bones and teeth, provide healthy fats which aids in weight loss, reduce risk of heart disease and help protect against diabetes.
Enjoy the rest of the Easter long weekend and I hope the sun comes out soon!
Love Tash x
- 6 ripe frozen bananas (the riper the better) *
- 6 tablespoons (or more) raw cacao powder or unsweetened cocoa powder
- 3 teaspoons vanilla extract
- Optional: Honey or sweetener of choice according to taste
- Optional: 1/4 cup pan toasted almond slivers *
- Place frozen bananas in food processor and blitz till creamy.
- Add the cacao powder, vanilla extract and optional honey and continue blitzing till well combined.
- At this stage, taste test to see if it's chocolatey enough. If not, add a tablespoon or more of cacao powder until you are satisfied. If it tastes a bit bitter, simply add extra sweetener to counteract this.
- Serve immediately, with or without toasted almond slivers sprinkled on top.
- If freezing, transfer to a tray or tub, stir in the almonds, cover with cling wrap and freeze till firm enough to scoop.
* To freeze bananas, peel and chop them into smaller pieces (about 5 pieces is fine). Cover in cling wrap and freeze till firm.
* To toast almond slivers, place almonds in a small frying pan and dry-toast over medium heat till golden. Shake pan to mix the slivers around. Keep an eye on them as they can burn easily.