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Small-batch Chocolate Nice Cream

May 20, 2021 by Elif


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No sugar, no dairy, no CHURN. Just a few healthy ingredients and a blender, and some patience to wait for it to thaw before enjoying (about 5 minutes – or do what I do and microwave for 10 sec).

So insanely good and has the creamiest texture, it’s hard to believe this is good for you.

I’m obsessed and I am here to get you obsessed too. Let’s see what you think!

Print Recipe
5 from 1 vote

Chocolate Nice Cream

Prep Time5 minutes mins
Freeze Time1 hour hr
Total Time1 hour hr 5 minutes mins
Keyword: chocolate, dairy-free, gluten-free, ice cream, nice cream, no added sugar, plant-based, vegan
Servings: 4 1/2 cup servings
Calories: 185kcal

Equipment

  • Blender/food processor

Ingredients

  • 1 large ripe banana (about 120 g)
  • 1/2 cup medjool dates, pitted (80 g) about 4 large, pre-soak in hot water if not soft
  • 1/4 cup nut/seed butter (64 g) you can also use 1/2 cup raw cashews
  • 1/2 cup water or (nut) milk (120 g)
  • 1/4 cup cocoa powder (24 g)
  • pinch of salt, drop of vanilla, etc.

Instructions

  • Add all ingredients to your blender and blend until completely smooth (mine takes 1-2 minutes).
  • Pour it into a container and let freeze until solid, about 1-2 hours at least.
  • Thaw a few minutes before scooping out to enjoy (or microwave 10 seconds).

Notes

  • If you want to make this in a Ninja Creami, mix together water/milk, cocoa, and nut butter, vanilla, salt until smooth (you can use a blender bottle or hand frother) pour into your creami pint then drop the chopped dates and banana in this mixture. Freeze for 24 hours. Let your frozen pint thaw for 10 min and spin on sorbet setting and re-spin (with optional splash of liquid) if necessary.
  • Before anyone asks me, no it doesn’t taste like bananas! It has a hint of date but I really do like that caramel-y flavor and I think you might too.
  • LPT for you: Make them as popsicles. A-maze!
  • LPT #2: Add some protein powder/collagen for nutritional boost. You might want to add some more liquid.  

Nutrition

Serving: 1 serving | Calories: 185kcal | Carbohydrates: 27g | Protein: 5g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 4mg | Potassium: 432mg | Fiber: 6g | Sugar: 17g | Vitamin A: 46IU | Vitamin C: 3mg | Calcium: 75mg | Iron: 2mg

Related


Filed Under: All Recipes, Allergy-friendly, Blender, Chocolate, Dairy-free, Egg-free, Flourless, Freezer, Gluten-free, Ice Cream, No-Bake, One Bowl, Paleo, Small Batch, Vegan

Previous Post: « Small-batch Oatmeal Peanut Butter Cups
Next Post: Two-ingredient Dough Cinnamon Rolls »

Reader Interactions

Comments

  1. Mary

    May 28, 2021 at 4:48 pm

    It’s very rich and fudgy! Hard to believe there is no added sugar or chocolate:)

    • Elif

      December 26, 2021 at 2:50 pm

      I know right! I need to make this again soon!! So glad you enjoyed it 🙂

5 from 1 vote (1 rating without comment)

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About Elif Yamangil

Welcome to my food blog!

I'm a Harvard PhD in computer science / AI engineer at Google / mommy by day, obsessed baker / food blogger by night.

Mini Batch Baker is a place I created for very small-batch baking. I love sweets and hate leftovers so if you're like me, hope on!

PS, Almost all of my recipes are also vegan and gluten-free.

PPS, Find me on Instagram for a daily sneak preview into my process and my thoughts on the topics I care strongly about.

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