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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 2 servings
Calories 107 kcal

Ingredients
 

  • 2 ripe banana
  • 2 tsp cocoa powder
  • natural yogurt without added flavorings (greek or plain yogurt, to taste)

Instructions
 

  • Peel both bananas. Cut the delicate flesh of the fruit into 0.5 cm thick slices.
    Peel both bananas
  • Arrange them on a platter (on a cutting board or large plate) in a single layer and place in the freezer for 1-1.5 hours.
    place in the freezer
  • Place the frozen banana slices in the blender bowl and blend until you obtain a puree consistency. To prevent the bananas from turning brown, you can add a little fresh lemon juice.
    Place the frozen banana slices in the blender
  • Add the yogurt and cocoa powder to the delicate banana mixture. Mix again at high speed. In principle, instead of cocoa powder, you can use milk chocolate or dark chocolate, which is melted in a small amount of milk (or cream), then beaten with the bananas and yogurt.
    Add the yogurt and cocoa powder
  • Finally, we will obtain a delicate, sticky, chocolate-colored mass.
    we will obtain a delicate, sticky, chocolate-colored mass
  • Transfer to a bowl (or container) and place in the freezer for 2-4 hours. Of course, it can also be eaten in this form. However, since ice cream should be cold, freeze the mixture.
    Transfer to a bowl (or container) and place in the freezer
  • Only then will we divide it into small bowls and serve it at the table, garnished with coconut flakes, walnut kernels, and banana slices.
    will we divide it into small bowls and serve
  • Our homemade ice cream has a beautiful color and an intense banana and chocolate flavor.
    ice cream has a beautiful color

Notes

  1. Use very ripe bananas with brown spots, as they are sweeter and give the ice cream better flavor and creamier texture.
  2. Slice the bananas thinly before freezing so they blend faster and you do not overheat the blender. If needed, add 1–2 tbsp yogurt or milk to help the blades.
  3. For a more intense chocolate taste, use high quality unsweetened cocoa powder and a pinch of salt to boost the flavor.
  4. If you prefer a dairy free version, replace the yogurt with coconut yogurt or a splash of plant based milk; the texture will still be creamy.
  5. Serve the ice cream immediately for a soft serve consistency, or freeze it for 2–4 hours and let it sit at room temperature for 5–10 minutes before scooping.

Nutrition

Serving: 1serving | Calories: 107kcal | Carbohydrates: 27g | Protein: 1g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 1mg | Potassium: 438mg | Fiber: 3g | Sugar: 14g | Vitamin A: 76IU | Vitamin C: 10mg | Calcium: 7mg | Iron: 0.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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