Chocolate Banana Ice Cream. {vegan} {gluten free}

Monday, oh Monday how I can love and hate you so!  The day started out with a good 7.5 mile run. I’m now only 10 or so miles away from my 100 mile month for June.  I had a record 40,700 steps moved (running and walking yesterday) with over 2700 calories burned.  All good.  Got kids, picked them up, dropped them off.  Fed everyone.  Progress.  Then I had a bit of truck drama in my brand new truck with only 4k miles on it.  I’ll spare the details for now but as I sit frustrated and confused.  More on that later….

Onto the recipe post.  I feel like a crazy banana lady.  I buy them in mass quantities and once ripe, I freeze them all. I love adding them to smoothies or to make fake ice cream. Fake ice cream you ask?  Well it’s like a healthy, no-junk soft serve that will convince even your pickiest ice cream fans that they are eating something totally indulgent.  Totally vegan.  Gluten free.  Plus you can add whatever to it to make it even better!  This was yesterday’s dessert and it was so good (I’m glad I snuck a bit to enjoy).  This is for the chocolate coconut fans out there.  Additional mix-in ideas are listed below.

Welcome summer!


3 frozen bananas
3 tablespoons of coconut butter (coconut manna – I used chocolate)
1 tablespoon of cacao powder
3 tablespoons or more if you need, unsweetened almond milk
1 teaspoon of vanilla paste or extract


Place all of the ingredients into your Vitamix and blend on low increasing the speed to high until creamy.  The consistency will be more like a soft serve.  You will need your tampering tool to push the bananas down into the blade for blending.  Add additional milk as necessary.

Additional blending ideas:

Chocolate chips (vegan)
Almond butter
Crushed pretzels
Graham Crackers
Gummy bears/worms/frogs etc.

— Knead to Cook

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