The Pioneer Woman Tasty Kitchen
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Chocolate Banana NO Ice Cream

4.00 Mitt(s) 2 Rating(s)2 votes, average: 4.00 out of 52 votes, average: 4.00 out of 52 votes, average: 4.00 out of 52 votes, average: 4.00 out of 52 votes, average: 4.00 out of 5

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Level: Easy

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Description

Prepare to be surprised! This simple, healthy treat satisfies even THE darkest chocolate urges with very little effort, and keeps well in the freezer.

Ingredients

  • 4 whole Bananas
  • 8 teaspoons Unsweetened Powdered Cocoa (Regular OR Dutch OR Both)
  • 2 Tablespoons Honey Or Favorite Sweetener
  • 1 dash Salt

Preparation

Try this BEFORE whipping up brownies or cookies for “emergency” chocolate needs. You’ll regret it less, since even a rich spoonful will satisfy you, and you’ll be getting vital potassium, magnesium, antioxidants, and flavonoids to boot!

1) Remove peels from bananas and discard, then slice banana in pieces into a blender.*

2) Add cocoa and your favorite sweetener, preferably a natural one like honey or raw sugar, but that’s the chef’s choice. Also, add salt to enhance flavor, if desired.**

3) Blend together on medium until the mixture is smooth and you can’t see any clumps of banana, cocoa, or granules of sugar. Occasionally scrape down the sides while mixing to best incorporate the ingredients.***

4) Pack into a favorite container and tuck into the freezer for medicinal spoonfuls or bowlfuls, to be taken as needed. Chill for several hours, if you can wait that long!****

Notes:

*This recipe can be halved, but please mix it in your blender instead of by hand, if at all possible, so that your dessert is smooth and not gritty.

**Salt is optional. Any kind of salt will do, but it must be fine and not coarse when added. Only a tiny amount is needed.

** *You may be tempted to add a liquid at this point to make it “creamier.” DON’T! The flavor will probably still be good, but you may find it next to impossible to spoon it out. In that case, you’ll need to drop your closed jar into a bowl of warm water to soften it a bit for serving.

****A quart-size canning jar is ideal, but a clean, re-purposed regular-sized mayo jar or TIGHTLY covered plastic storage container works, too. A screw top lid is best to prevent ice crystals, if possible.

20 Comments

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westmonster on 5.21.2010

“Yum” is what it sounds like…!

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sweepea on 5.13.2010

STORAGE UPDATE: was cleaning out the deep freeze and found an uneaten jar of this from july ’09. i know, shocking some was left. nonetheless, it was in perfect condition, with a scant few ice crystals that did NOT impact the taste. i just set that sucker out on the counter to thaw a bit, and used it as an inducement to keep cleaning the freezers. YUM! good news for bad bananas! and i swear i get a little potassium/magnesium hit off of the banana/choc mouthful!

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uyzie on 12.9.2009

The two best things about this recipe are how easy it is to make, and how not guilty I feel when I pull the container out of the freezer and eat a pint of this for dinner.

As an added bonus– for all lactose-intolerant people (like myself), this gives you a totally ice-cream fix without any dairy to give you trouble later!

I modified this recipe only a tiny bit the second time I made it and came up with exactly what I was looking for– a chocolate peanut butter banana ice cream. All you have to do is add about 2-3 tablespoons of peanut butter while you’re blending.

One other trick that I’ve found to speed up the process on the back end is to cut and freeze the bananas ahead of time. That way, the mixed substance only needs about 15-20 mins in the freezer to get a little more solid. (I throw my bananas in the freezer when I leave for work in the morning, so I can make it when I get home at night and enjoy for desert with minimal waiting time!)

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mstrupeck on 11.3.2009

wow this sounds like it could be a really great dessert! can’t wait to try it!

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sweepea on 9.25.2009

i’m pleased so many are enjoying this treat! : ) yes, it is good (sometimes better if an emergency) just out of the blender, more like a mousse then. sometimes it can harden a bit, so i make a small batch, but soften as suggested in the recipe if this happens.

and… FLAVANOIDS!

2 Reviews

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Jeanne (aka NanaBread) on 7.14.2010

I tried this from memory and screwed it up, and it was still delicious! I added Tablespoons of cocoa instead of teaspoons, so I had to add a little more honey to cut it, but it was still wickedly chocolatey and delicious. It’s good frozen as a treat, but I also thawed one cup and stirred it into a brownie recipe today. They came out super chocolatey (I know, I’ve said that twice now) and delicious. It added tremendous flavor without screwing up the texture of the brownies. I’m thinking of adding it to pancake or waffle batter next! There’s no telling what I might add this miracle mixture to next.

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h420ad on 6.27.2010

I made this last week and it was so good! I needed to hide it from my daughter so she didn’t eat it all.

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