Banana splits have been such a popular dessert choice for so long! The calories, however, are no joke! This sugarless AND vegan healthy chocolate ice cream recipe will leave you with the pleasantries of the yummy dessert and will leave you guilt-free.
Banana splits are loaded with toppings that easily add up. Between the ice cream and the additives, traditional banana splits can quickly turn you from screaming for ice cream to clenching your stomach. Don’t worry! This ice cream recipe will quench your dessert cravings lickity split!
Why You’ll Love This Recipe Chocolate Ice Cream Recipe
- Versatility- Although this ice cream recipe is great paired with bananas, you can also just serve it on its own which is great for eaters who don’t like their food to touch. Also, the topping possibilities are endless!
- NO SUGAR- Sometimes it’s hard not to feel bad about eating a dessert you know isn’t good for you. It’s hard to resist! Well, with this recipe you won’t have to. It has zero refined sugar, making you feel much better about indulging. Plus, it’s a much healthier option for the kids you are serving as well.
How to Make Healthy Ice Cream
Begin with preparing cookie dough bites by combining coconut flour, almond meal, and softened oil.
Then, add vanilla and agave syrup until evenly mixed.
Time to add in the chocolate! Fold the chips in carefully just until they the mixture is even throughout. When everything is combined, roll the dough mixture into bite sized pieces and place them in the freezer while you are making the ice cream base.
Did someone say ice cream? Oh yes, here comes the star of the show. In a food processor, PULSE the figs, almond milk, and vanilla extract to form a smooth base. Set aside when finished.
Here’s a pro tip for you: When properly chilled, the coconut cream should rise to the top of the can and can be removed easily, leaving the coconut water. Scoop out this coconut cream and whip on medium-high speed until light and fluffy.
Get the fig paste you set aside earlier and whip it to the coconut cream until fully incorporated.
Next, sift the unsweetened cocoa powder into the ice-cream base. Lastly, take out the cookie dough bites from the freezer and fold in ¾ to the ice cream. Save the rest for toppings.
Freeze the ice cream for 4-6 hours, or overnight. When you are ready to serve, let the ice cream thaw for a little bit. Then, cut a banana lengthwise and scoop some of that yummy ice cream right on top. Add on your favorite toppings, and enjoy! I can’t wait to see your healthy chocolate ice cream creations!
- Do not overmix the chocolate chips into the cookie dough bites or else it will lose some of the desired texture.
- Be sure to PULSE the fig mixture just until it is smooth. You don’t want it to be too runny.
- Make sure the coconut cream is fully chilled before using so that it separates properly.
- Can you freeze these?
- This ice cream recipe can be frozen up to 2 weeks.
- How long will it keep in the fridge?
- This will melt in the fridge! Only serve this partially thawed.
Tried this healthy chocolate ice cream recipe? Please leave a comment below!
Healthy Banana Split Ice Cream
- ½ cup coconut flour
- ½ cup almond meal
- 4 tablespoons coconut oil
- 1/3 cup agave syrup
- 2 tablespoons vanilla extract
- 1/3 cup dark chocolate chips
Ice Cream Base
- 6 ounces golden figs can sub dates
- 1 tablespoon vanilla
- ½ cup almond milk
- 2 14-ounce cans full fat coconut milk (chill cans overnight in fridge)
- 2/3 cup unsweetened cocoa powder
- Nuts ex. almonds, walnuts, pecans
- Dark chocolate chips
- Seeds ex. chia, flax, pumpkin
- Yogurt for drizzling- if added use vegan yogurt to keep it plant based
- Cookie Dough Pieces
- Start preparing cookie dough bites by combining coconut flour, almond meal and softened oil.
- Add vanilla and agave syrup until evenly mixed.
- Fold dark chocolate chips into the dough.
- When thoroughly combined, roll into bite size pieces and set aside in freezer while making the ice-cream base.
- In a food processor, pulse the figs, almond milk and vanilla extract to form a smooth paste. Set aside.
- In a separate mixing bowl, scoop out coconut cream and whip on medium-high speed until light and fluffy. (When properly chilled, the coconut cream should rise to the top of the can and can be removed easily, leaving the coconut water. Discard or save the coconut water.)
- Whip in the fig paste until fully incorporated.
- Sift unsweetened cocoa powder into ice-cream base.
- Remove cookie dough pieces from freezer and fold ¾ of the cookie dough into ice-cream. Save the remaining cookie dough for toppings.
- Freeze ice-cream for 4-6 hours or overnight.
- When frozen or removed from freezer and let thawed a bit, split a banana lengthwise and pop on a few scoops of ice-cream. Layer with your favorite toppings and enjoy right away.
- Ice-cream can be frozen up to 2 weeks.
Looking for more healthy ice cream recipes? Check these ones out:
Ice Cream “Sunday”