Homemade Ice Cream
I’ve come up with a guilt free, healthy, delicious, easy to make, ice cream substitute—and I wanted to share. You‘ll need a Ninja Blender with a 24-ounce blender cup.

This is so easy and low calorie. But if you don’t like dark chocolate, it might not be sweet enough for you. Personally, I’m not fond of  super sweet desserts, so while I really love this, I can’t guarantee you will. But it’s such a healthy alternative, you might want to give it a try. Less than 150 calories.

There is no sugar added. The natural sugars in the banana and the  sweetness of the coconut milk will serve as the sweetener. I prefer the 45 calorie unsweetened coconut milk, but if you use the higher calorie coconut milk with sugar added, it will make the ice cream sweeter.

Its consistency is similar to soft serve ice cream or a thick milk shake.


1 frozen banana
2 Tablespoons unsweetened cocoa
1 teaspoon vanilla extract
Coconut milk

How to make:

Break the banana into 4 pieces and put in the 24-ounce blender cup
Add chocolate
Add vanilla
Add ice—fill to just below the full line
Pour in milk—fill to just below the full line

Blend until completely smooth


Before bananas get overripe, I peel and put them in a freezer bag and toss in the freezer. That way I always have a frozen banana to make a quick faux chocolate shake.

Add a couple tablespoons of peanut butter for added protein and flavor.

When you add the ice over the banana, don’t smash down—you need the room around the bananas and ice for the milk to go. You need to keep the total ingredients below the max fill line, so the blender blades screw in easily.

While blending, watch the color slowly change, moving upward (at this point the bottom of the cup is up). When the color has all changed, it is ready to enjoy!

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