The Most Indulgent-Feeling Dark Chocolate Banana "Nice" Cream
This dark chocolate banana "nice cream" feels shockingly indulgent and yet is super healthy...naturally gluten-free, dairy-free, and sugar-free, a healthy dessert you'll love!
Servings: 1 serving
Ingredients
- About 1 medium banana cut into small pieces & frozen (see note
- 2 heaping tablespoons of dutch-process cocoa powder see notes
- Splash of milk I use cashew or macadamia nut, or coconut from a can when I have leftover
- 1/2 teaspoon of vanilla extract
- Pinch of flaky sea salt
- Optional: sprinkle of cinnamon
Instructions
- Put your frozen banana pieces in the food processor or blender and blend or pulse until it's tiny uniform pieces, or begins getting creamy.
- Add the milk, vanilla, sea salt, cocoa powder, and cinnamon, and begin pulsing until the mixture comes together, then blend until it's creamy. You may need to add a tiny bit more milk to get it to the perfect consistency.
- Serve immediately. You can also freeze it and eat later, though it will be harder.
Notes
- The exact amounts are squishy here, and very forgiving. I usually do 3/4 to 1 cup of frozen banana chunks (about 1 medium banana?) per batch which I eat myself (1 good-size serving). So tasting is important to get to exactly what you want.
- You can use any type of food processor or blender that you like. I have a stupid amount of different ones at my house, so played around with different ones and found that a 3-4 cup fairly cheapo food processor did best for this amount.
- I absolutely love dutch-process cocoa powder here, with the deep, dark, rich flavor. If you don't have that, the Hershey's Special Dark is my favorite (brings a nice dark almost-fruitiness). I don't prefer the most basic Hershey's cocoa powder as much, just doesn't have as much flavor to me.