top of page
  • Sarah Rainey

Easy chocolate ice cream

Gooey, fudgey, chocolatey ice-cream... whipped up in minutes, and with none of the calories you'd get in a tub of Ben & Jerry's. Sounds too good to be true, doesn't it?

Think again. My three-ingredient version is made from bananas, almond butter and a dash of cocoa powder, making it deliciously indulgent, but not devilishly bad for you. Better still, it's the simplest thing to make from scratch - all you need is a blender.

Serves 2


2 medium ripe bananas

40g cocoa powder

75g smooth almond butter


Prepare a 1-litre freezer-proof tin or Tupperware container by lining it with cling-film, ensuring there is plenty of overhang to cover the top.

Peel the bananas and put them in a blender along with the cocoa powder.

Blitz for 3-4 minutes until smooth.

Add the almond butter and repeat until the mixture is thick and creamy.

Transfer to the container, cover with cling-film and freeze for at least six hours. Take the ice cream out of the freezer approximately 10 minutes before serving.

It should keep for up to three months.

217 views0 comments

Recent Posts

See All
bottom of page