Banana and Raw Cacao Ice Cream

banana-ice-cream Photo: David Loftus


  • 4 ripe bananas, peeled and sliced into thin rounds
  • 2 tablespoons raw cacao powder
  • 1/2 cup unsweetened almond milk
  • 2 tablespoons maple syrup
  • 1 cup pomegranate seeds
  • 2 tablespoons raw cacao nibs


1. Put banana slices in a large ziplock bag; place in freezer. Lay flat so slices don't clump. Freeze for at least 4 hours or up to overnight.

2. In a food processor or high-speed blender, process frozen banana with cacao powder, almond milk and maple syrup for 1 to 2 minutes, scraping down sides of bowl as necessary.

3. Scrape ice cream into 4 dessert bowls; sprinkle with pomegranate seeds and cacao nibs. Serve immediately.

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  • Yield: Serves 4

Nutritional Information

Calories per serving: 244
Fat per serving: 5g
Saturated fat per serving: 3g
Cholesterol per serving: 0mg
Fiber per serving: 6g
Protein per serving: 4g
Carbohydrates per serving: 49g
Sodium per serving: 31mg
Iron per serving: 1mg
Calcium per serving: 41mg

Good to Know

Whenever you have a very ripe banana, peel it, slice it, wrap in plastic wrap and freeze in a ziplock bag: use in recipes for up to six months.

This Recipe Is

Recipes adapted from "Nourish" © 2015 Kyle Books