Eosinophilic Esophagitis Friendly Vegan Chocolate Banana Nice Cream
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Learn more →Ingredients
2 servings
- 3 medium ripe bananas (about 1 lb), peeled, sliced into 1-inch rounds
- 3 tbsp unsweetened cocoa powder
- ¼ tsp vanilla extract
- 1 pinch salt
- 1–2 tbsp plant-based milk (optional)
Instructions
- 1
Line a baking sheet with parchment paper. Spread the banana slices in a single layer and freeze until completely solid, at least 4 hours or overnight.
- 2
Transfer the frozen banana slices to a food processor or high-powered blender. Add the cocoa powder, vanilla extract, and salt. Process, stopping to scrape down the sides every 30 seconds, until the mixture transforms from crumbly chunks into a smooth, thick, creamy consistency — about 2–3 minutes total. If the machine struggles or the mixture is too thick to move, add plant-based milk 1 tbsp at a time, if using.
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