Vegan Banana Chocolate Ice Cream – Ninja Creami Recipe
At the moment, I seem to be making one ice cream recipe after another. When it is really hot outside, the last thing I want to do is spend hours cooking in a warm kitchen. Homemade ice cream is the perfect solution. After trying recipes like my Frozen Yogurt Ice Cream and Cookies and Cream Ice Cream, it was time for a vegan version.
This banana chocolate ice cream is not only simple and delicious, but also a great way to use up overripe bananas that might otherwise end up in the trash.
Vegan Banana Chocolate Ice Cream with Just a Few Ingredients
The main ingredient in this Ninja Creami recipe is ripe bananas. And when I say ripe, I really mean ripe. Normally, I try to use my bananas before they develop too many brown spots. For this recipe, however, those brown spots are exactly what you want.
As bananas ripen, they become sweeter and develop a much more intense flavor. This makes them perfect for homemade ice cream. Their natural sweetness works particularly well with unsweetened cocoa powder and gives the ice cream a rich banana chocolate flavor.
So the next time you have a few bananas sitting on your kitchen counter that are already past their prime, don’t throw them away. This recipe is a great way to turn them into a delicious dessert instead.
Why Make It in the Ninja Creami?
This recipe is specifically designed for the Ninja Creami**, which is perfect for creating a smooth and creamy texture from a frozen base.
After freezing, the mixture may look very solid and won’t necessarily resemble traditional ice cream. That’s completely normal. The Ninja Creami processes the frozen mixture and transforms it into a much smoother and creamier consistency.
If the ice cream looks a little crumbly after the first processing cycle, simply use the Re-Spin function. This usually makes the texture even smoother and creamier.
An Easy Frozen Dessert for Hot Summer Days
One of my favorite things about this recipe is how little preparation it requires. There is no need to cook a custard on the stove or use a traditional ice cream maker. Simply prepare the mixture, freeze it in a Ninja Creami container, and process it when you’re ready to enjoy your ice cream.
I recommend preparing the mixture the day before so it has plenty of time to freeze completely. Once it is ready, you can simply process it in the Ninja Creami whenever you are craving something cold and sweet.
You can also prepare several containers at once if you have a lot of ripe bananas to use up. That way, you’ll always have a homemade frozen dessert waiting in your freezer.
Vegan Banana Chocolate Ice Cream in the Ninja Creami
This recipe is a great example of how easy homemade ice cream can be. You don’t need a long list of ingredients or complicated preparation. Ripe bananas provide plenty of natural sweetness and a delicious fruity flavor, while cocoa powder adds a rich chocolate taste.
So if you have a few overripe bananas sitting in your kitchen, don’t throw them away. Turn them into this creamy vegan banana chocolate ice cream instead. It is an easy Ninja Creami dessert that’s perfect for hot summer days and a great way to enjoy homemade ice cream with minimal effort.
Ingredients
Preparation:
1. peel the bananas and mash them in the Ninja Creami** container.
2. add the cocoa powder and a sweetener of your choice. Then mix everything together well.
3. freeze for at least 12 hours.
4. allow to thaw for approx. 20 minutes before processing. Then process into creamy vegan ice cream using the light ice cream mode. If necessary, repeat with the respin mode until the desired consistency is achieved.
Have you tried the Pimientos de Padrón? If so, feel free to tag me on Instagram at @frozenandfriedrecipes. To make sure you don’t miss any new recipes, follow me on Pinterest and YouTube. As always: Have fun with this recipe, and enjoy your meal!
Have you tried the recipe for vegan banana chocolate ice cream? Let me know in the comments!
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