Dairy-Free Chocolate Ice Cream

Bananas, avocado and coconut milk are the secret ingredients in this recipe. To make it a mousse, just refrigerate instead of freezing and serve with a dollop of light cool whip and fresh berries on top.
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- Prep time
- 5 min
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- Servings
- 8 Servings
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- Serving size
-
1/4 cup
Ingredients
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ripe medium-size bananas
- 2
- 2
-
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medium-size avocados (ripe)
- 2
- 2
-
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lite coconut milk
- 1/3 cup
- 1/3 cup
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cocoa powder
- 1/3 cup
- 1/3 cup
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Splenda Sugar Blend
- 1/4 cup
- 1/4 cup
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Directions
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Add all of the ingredients to a food processor or blender and blend until completely smooth, stopping occasionally to scrap the sides of the food processor.
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If you have a homemade ice cream maker, blend the mixture in the ice cream maker for 10 minutes, then pack into a container and freeze. If you do not have an ice cream maker, just pack and freeze.
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To serve, bring the ice cream out of the freezer about 20 minutes before serving to slightly thaw so it’s easier to scoop.