Intense Chocolate Dairy-Free Ice Cream

Quick and Easy!
Intense Dark Chocolate Ice Cream. Dairy-free.
No Added Sweetener.  No-Churn needed.
Scoopable. Optional peanut butter swirl.

No added Sugar or Sweetener needed.
Enjoy it everyday (and Passover, too!)

To my surprise, this ice cream needed no sweetener!
(You won’t taste the banana.) The overripe banana was
enough sweetener for me. But I love Dark (70%)
Bittersweet Chocolate to begin with.

This is the the most decadent dark chocolate
ice cream I’ve ever tasted! It is sweetened with
either banana OR *Dates.

I used blackened frozen Bananas.
(see date recipe below the banana).

To my surprise, it needed no sweetener. You can
almost eliminate any hint of banana taste (if you notice it)
using a less ripe banana and 1/2 to 1 tsp. lemon juice,
and a tbs. or two of maple syrup,.

You can add one or two tablespoons of honey or
maple syrup if you’re a fan of sweet milk chocolate.
You may even like one of my lighter coconut cream
recipes,

*Organic ‘Cacao’ (Cocoa) is a mood-enhancing
superfood! And get the health benefits of bananas
as a bonus.
Get your ‘chocolate fix’ from Cacao real chocolate.  
It packs in more calcium than cow’s milk, with iron,
magnesium, antioxidants and polyphenols. It can help
with stress, depression, blood pressure and heart health.
has flavonoids, which are nutrients that may curb
inflammation.

Recipe For Healthy (3-4 banana) Chocolate Ice Cream

Total Time: 5 minutes  Yield: 6 Fudge Popsicles or
 Ice Cream Cones!

Ingredients (Banana Based)
3 to 4 frozen, overripe bananas
1/3 cup cocoa powder
3 tbs. almond butter (tahini, or similar sub)
1 tsp. of lemon juice will lessen banana flavor
1 pinch salt
1/2 tsp tapioca starch or xanthan gum
1 tsp vanilla extract or wine or vodka. (It helps
prevent freezing to rock-hard).

Optional:
ADD PEANUT BUTTER SWIRL:
½ cup creamy peanut butter (melted) cooled slightly,
In an airtight freezer container, layer a ribbon of peanut
butter across the ice cream. Use a knife bade pointed
straight down to create swirls.

1 or 2 tbs. extra coconut cream for less intense
chocolate flavor

1 or 2 tbs. maple syrup (or sweeten to taste)

Dip in sprinkles or Chopped Nuts

*Ice Cream *Shell Topping
Vanilla, chocolate Homemade Magic Shell.

Instructions

Make sure bananas are at least partially brown
before peeling, chopping, and then freezing.
Combine all ingredients in a high-speed blender or
food processor.

Process until completely smooth, adding a little milk
of choice if it’s too thick for your blender to process.
Either serve immediately as soft serve, or freeze
for about an hour and then scoop out with an ice
cream scoop.

This ice cream tastes the best the day it’s
made, But you can freeze for up to a few weeks
in an airtight container and thaw before eating.

*No Churn Vegan Chocolate
Ice Cream Date-sweetened

Gluten-free. No Churn Vegan Chocolate Ice
Cream TIME 30 mins Servings 12

Ingredients
2 14-ounce cans coconut cream OR full-fat
    coconut milk (chilled overnight in the fridge)
1/2 cup unsweetened almond (or plant based) milk
2/3 cup unsweetened cocoa or cacao powder powder
14-16 ounces pitted dates (if not sticky and moist,
     soak in warm water for 10 minutes then drain)
1 tsp pure vanilla extract or vodka to prevent freezing

OPTIONAL ADD-INs
1 ounce espresso (cooled)
1/2 tsp cinnamon
Cacao nibs

Instructions
Place a large mixing bowl in the freezer to chill for 10 minutes.
In the meantime, add moist, pitted dates to a food processor
and process until small bits remain. Then add hot water a little
at a time until it forms a thick paste. Set aside.
Without tipping the cans, scoop out the coconut cream from the
cans of coconut cream OR coconut milk, reserving the clear
liquid for other uses. Place in chilled mixing bowl.

NOTE: If you’re using coconut milk, you’ll likely need less
sweetener because there’s less volume.

Using a mixer, whip until creamy and smooth. Then add
cocoa powder, vanilla, almond milk, and half of the date
paste. Whip until fully incorporated. Taste and adjust flavors
as needed. I added most of the date paste and a little more
cocoa powder. Transfer to a parchment-lined freezer-safe
container and cover loosely with plastic wrap, then foil to
help freeze.

You can take this out in a couple of hours for a chilled
mousse-like ice cream. Freeze overnight for a firmer ice cream.
Set out for at least 20 minutes prior to scooping, and use a
scoop warmed under hot water for a proper scoop.
Will keep in the freezer for up to one week, but best when

*Ice Cream Shell Topping

INGREDIENTS
7 ounces bittersweet chocolate, chopped
Or 1 cup chocolate (or other flavor) chips
2 tablespoons virgin coconut oil

PREPARATION
Melt the chocolate in a small metal bowl set over
a pan of simmering water. Stir in the coconut oil
and heat until dissolved, about 1 minute. Keep the
liquid lukewarm until ready to pour over the ice cream.
Chocolate will harden into a shell within a few seconds
when spooned over ice cream.

The Health Benefit of Cacao

*1 tablespoon (6g) of Cacao Powder contains:

3.2 grams of carbohydrates
0 grams of sugar
2 grams of dietary fiber
1.6 grams of protein
0.6 g of total fat
0.8 mg of iron
14 mg of calcium
42.4 mg of magnesium
120 mg of potassium
19.6 mg of caffeine
(Reference: Navitas Organics
Cacao powder)

*The Health benefits of Chocolate, and Bananas

The Health Benefit s Of Bananas
Your average medium banana contains 14 grams of sugar, A banana’s sugar
is entirely natural, Bananas contain, on average, 3 grams of fiber, which slows
the absorption of sugar into our blood. Some of this fiber comes from pectins,
which further slows the digestion of carbohydrates, lessening a blood glucose
(sugar) spike.

If you’ve been diagnosed with diabetes or have been told
that your blood sugar is a little high, you can still enjoy bananas.
To lessen the sugar spike, pair a banana with protein and healthy fat such
as a nut or seed butter or yogurt.
A banana contains tons of other vitamins and minerals, fiber and even over
1 gram of protein!

At around 100 calories, a banana contains less than half a gram of fat. It is
true that when excess sugar is digested and absorbed it can be stored as
fat, but if you’re eating when you’re hungry and not overeating, this will
definitely not happen from eating a 100-calorie banana.

Why bananas get a bad rap in the fruit world, I’m not too sure.
A banana, a medium apple contains around 100 calories and less than 0.5 grams
fat.

The apple also contains 19 grams of sugar and less protein
than a banana. And one cup of seedless grapes provides 23 grams of sugar,
with less fiber and less protein than a banana.

In addition, bananas contain: 17 percent daily value of vitamin C, which is
vital for strong immunity, youthful-looking skin and fighting oxidative damage.
422 milligrams or 12 percent daily value of potassium is important for
heart health, blood pressure, and the risk of stroke. It blocks the absorption
of dietary cholesterol. .It’s 22 percent daily value of vitamin B6 is a vital
co-factor in the production of feel-good hormones serotonin and norepinephrine.

Here’s the bottom line: Yes, there are fruits that contain less sugar than a banana
(such as berries, citrus fruits and melon), but bananas are portable, inexpensive
and highly accessible.
https://foodandnutrition.org/blogs/student-scoop/bananas-bad-3-myths-debunked/j

Today, chocolate is lauded for its tremendous antioxidant
potential. The higher the cocoa content, the more health benefits
there are and the less sugar content, which is better for overall
health.

”The recent discovery of biologically active phenolic compounds
in cocoa has stimulated research on its effects in aging, oxidative
stress, blood pressure regulation, and atherosclerosis.”

The potential benefits of daily chocolate consumption, may include:
Improved liver enzyme levels, preventing cognitive decline. and reduced
insulin resistance. 
It might help reduce low-density lipoprotein (LDL) cholesterol levels,
also known as “bad fats and reduce the risk of cardiovascular problems.

Dark chocolate has the highest cocoa content. It means it has
the highest levels of antioxidants –specifically, flavonoids,
molecules that can prevent some forms of cell damage.

Those who eat chocolate every day were found to have reduced
insulin resistance and The effect was stronger the higher the
chocolate consumption, the team reports.

Drinking tea and coffee, rich in the
antioxidants polyphenols, have the
potential to spur chocolate’s benefits
for reduced risk of developing diabetes,
heart disease, or stroke.

Expectant mothers: eating 30 grams
of chocolate every day during pregnancy
might benefit fetal growth and development.

** Studies suggest moderate chocolate
consumption at least once weekly.
There are health benefits to chocolate. As ever, moderation is the key.
and, there are negative aspects to chocolate.
Overconsumption can lead to health problems, such as
tooth decay and obesity.

*Findings in the British Journal of Nutrition from a study by
Warwick Medical School, United Kingdom
Luxembourg Institute of Health

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