There’s nothing like a refreshing treat on a hot summer day. Whether you’re lounging by the pool, having a picnic, or serving treats to friends at a barbecue, you can never go wrong with a good ice cream. That’s why you should try these chocolate banana ice creams from Roni’s Kitchen this summer.
Learn more: 9 recipes to prepare in case of heatwave
This dessert is so simple and easy to make that the only thing you’ll have to deal with is the wait time. But, like all good things, a little patience always pays off. Once you make this recipe, you’ll have the key to making delicious ice cream all summer long.
Rich, creamy, and quick to make, these chocolate banana popsicles are completely vegan and only require four ingredients. Plus, you can adjust the sweetness of the recipe to your liking and use it as a base to get creative. All you need for these popsicles is ripe bananas, cocoa powder, maple syrup, and coconut milk. This makes these plant-based popsicles not only simple, but also affordable.
In addition to saving money by knowing how to make your ice cream, you also know exactly what’s in your desserts. These chocolate banana ice creams cover all the bases in that area.
The ice creams are nut-free and gluten-free, ensuring food safety when you indulge in this chocolatey treat. So don’t hesitate to try this dessert before the hot summer days are over and don’t forget to share them with your family and friends.
Read more: 20 Vegan Chocolate Dessert Ideas
Banana and chocolate ice cream
These gluten-free, nut-free chocolate banana popsicles are easy to make and only require four ingredients. Take advantage of the summer heat and make all the popsicles you want at home. Just remember to buy your popsicle molds and sticks ahead of time. If you don’t have popsicle molds, use ice cube trays to make mini popsicle bites.
Duration5 hourshours35 minutesminutes
Preparation time5 minutesminutes
Portions8ice lollies
Ingredients
4medium ripe bananas
⅔cupcoconut milk
⅓cupcocoa powder
¼cupmaple syrup
Instructions
Mix all ingredients in a blender until smooth and thick.
Taste and adjust sweetness if desired.
Pour the mixture into ice cream molds (leave a little room at the top for the ice cream stick).
Place in the freezer for half an hour, then add the ice cream sticks.
Store in the freezer for another 5 hours, until solid.
Once completely frozen, run the ice cream molds under warm water for a few seconds and carefully remove the ice creams from the molds.
This recipe was republished with permission from Roni’s Kitchen. You can find his Instagram here and the original recipe here.
