Gluten Free Chocolate Banana Nice Cream
Frozen bananas are basically magic — blended long enough, they transform into something impossibly creamy and rich without a drop of dairy or a single grain of flour. Three ripe bananas, a few tablespoons of cocoa powder, a splash of vanilla, and a pinch of salt are all it takes to land somewhere between a chocolate soft-serve and a proper scoop of ice cream. Because every ingredient here is naturally free of gluten, there's no label-reading anxiety or swapping required — it just works as written. The trick is patience: freeze those banana rounds solid before blending, and scrape down the sides every thirty seconds so you get that ultra-smooth, velvety finish. If your blender starts to protest, a tablespoon of dairy-free milk loosens things up without watering down the flavor. Serve it straight from the blender for a soft-serve swirl, or pop it in the freezer for an hour or two if you want something scoopable. This makes two generous servings, and honestly, it's the kind of dessert that makes you feel a little smug about how good it is.
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Learn more →Ingredients
2 servings
- 3 medium ripe bananas, peeled, sliced into 1-inch rounds, and frozen
- 3 tbsp unsweetened cocoa powder
- ¼ tsp vanilla extract
- 1 pinch salt
- 1–2 tbsp dairy free milk (optional)
Instructions
- 1
Arrange the banana slices in a single layer on a parchment-lined plate or baking sheet and freeze until completely solid, at least 4 hours or overnight.
- 2
Transfer the frozen banana slices to a high-powered blender or food processor. Add the cocoa powder, vanilla extract, and salt.
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