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  • Vegan Strong

Chocolate Nice Cream

By Dani Taylor


  • 1 tablespoon almond milk

  • 1/2 teaspoon vanilla

  • 2 cups (300g) sliced banana, frozen

  • 1/4 cup (20g) cocoa


  1. To prep the bananas, slice thinly and spread on a parchment-lined sheet pan, freeze until solid, then transfer to a zip-top bag until time to use.

  2. Place the almond milk and vanilla in a high-powered blender, then add the banana and cocoa.

  3. Blend, using a tamper if you have one, to press the banana into the blades. When the mixture is smooth, serve immediately or transfer to a storage tub and freeze for up to two days.

Serves: 2 | Serving Size: 1/2 cup

Nutrition Facts (per serving): Calories: 174, Total Fat: 2g, Carbohydrate: 40g, Protein: 4g


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