Vegan Chocolate Banana Ice Cream Cake – Dairy-Free Low-Calorie

Get this amazingly simple yet super healthy individual vegan chocolate banana ice cream cake recipe. 100% guilt-free, dairy-free, low-calorie sweet treat for Summer.

Recently I made many ice cream cakes and I had to experiment with blended frozen banana. It’s called banana soft-serve. It’s an instant ice cream which is super simple, raw vegan, and, of course, very healthy. When frozen banana is blended, it’s too soft to make an ice cream. But when frozen again for one hour to one and a half hours, it is set and it can be called as ice cream. One thing to remember: never freeze until the banana turns into ice rock.

Vegan Chocolate Banana Ice Cream Cake – Dairy-Free Low-Calorie

For 2 mini cakes (6cm in diameter x 4.5cm deep, 2.4 inch x 1.8 inch)

Ingredients

2 1/2 large Half frozen bananas, ripe bananas only
1 tablespoon almonds
2 teaspoons natural unsweetened cocoa powder (100% cocoa)
1 tablespoon 100% pure maple syrup
Dried banana for decoration, optional
Coconut flakes, optional

Directions

First, line a plate with a plastic sheet, and place pastry rings over it. And put plastic cake wrap inside of the rings.

Then put frozen bananas disks in a blender. This is 1 large overripe banana. And add in 1 tablespoon of almonds. And pulse. Today I am using ‘ice’ mode. You will need to scrape the sides a few times before achieving the desirable consistency. And today I am making only two small cakes, so I use a heavy-duty blender. But if you want to make a large amount, then use a food processor. Fill the mold only 1/4 full. Have you tried this before? This is banana soft-serve. I love it. And store in the freezer.

Then pulse 1 1/2 frozen bananas, 1 tablespoon of natural unsweetened cocoa powder, and 1 tablespoon of pure maple syrup scraping sides. In fact this is even better with Nutella. The banana soft-serve is delicious without syrup but when frozen it becomes less sweet, so I am adding maple syrup today. Then fill the mold and clean the top with an off-set spatula.

Now the ice cream is too soft, so I am freezing them only for 1 1/2 hours, not more than that. They are not supposed to get freezed rock hard. So be careful if you store them in a rapid freezer.

Out of freezer, dust with cocoa powder, or sprinkle with coconut flakes. And decorate with banana chips because it’s banana ice cream.

Voila!

Delicious and healthy dairy-free vegan individual banana chocolate ice cream cake.

Bon appetit.

This is an ultimate low-calorie guilt-free ice cream dessert for Summer.

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Thank you for watching. Bye for now.