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Karly Blair
Holistic Nutrition Specialist
"Eat Whole, Live Whole"
Banana Chocolate Chip Ice Cream
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A Non-Dairy Home Run

Whole Food Banana Chocolate Chip Ice Cream Recipe

This recipe is super yummy and super kid friendly. Its made with fresh and healthy coconut milk. I hope you can find it where you live. I get it at my local Asian market in the freezer section. If your local Asian market doesn’t have it ask for it!

Using fresh coconut milk vs canned makes a huge difference in taste (at least for me). It’s even cheaper, so visit your nearest Asian market and stock up.

This recipe is to be used in a Cusinart ice cream maker.

Banana Chocolate Chip Ice Cream
Recipe type: Dairy-Free & Gluten-Free
Cuisine: American
Yield: 4 cups
This recipe is to be used in a Cusinart ice cream maker. You need to freeze the Cusinart freezer bowl a day or more ahead of time. Make sure your freezer is cold enough to freeze the unit. You will know the canister is frozen if when you shake it you don't hear water sloshing around inside.
If using a larger ice cream maker, double or triple recipe as needed.
  • 2 cups (16 oz) frozen coconut milk, thawed. I prefer the fresh taste of Tropics frozen 100% pure but you can use canned milk. (Canned contains 1½ cups and Tropics frozen has 2 cups). Or you can use almond milk or raw milk
  • ½ cup yogurt, plain (optional) or use coconut cream
  • 3 bananas, frozen
  • 1 banana, frozen, cut into chunks
  • 1 tsp pure vanilla
  • 1 tsp fresh lemon juice
  • ½ cup maple syrup or raw white honey or a mixture of both (can use date syrup or coconut nectar)
  • 6-7 drops of stevia (or to taste, optional if you like it sweeter) (It will taste less sweet once it's frozen).
  • ½ cup of dark chocolate chips or thinly sliced shreds of chocolate & Vegan (optional)
  1. Blend all ingredients together (except for the 1 banana cut into chunks and the chocolate chips) in the blender until well mixed.
  2. Pour the ice cream mixture into the freezer bowl and turn the machine on to start churning.
  3. Cut the banana into chunks and add to the ice cream mixture as well as the chocolate chips as it is churning.
  4. Let it churn until frozen, about 20 to 25 minutes.
  5. Ice cream might have a soft, texture. For a firmer consistency transfer the ice cream container to the freezer for about 30 to 60 minutes.
  6. If it becomes too hard, remove from freezer and wait about 10-15 minutes before serving.
My family likes it even better with a cup of strawberries, frozen and chopped, added to the mixture as well. Notes You can likely substitute almond milk or any nut milk for the coconut milk but fresh coconut milk is creamier and so yummy
Of course fresh raw milk and raw cream would be the creamiest and most traditional but its hard to find. Believe me you won't miss it if you use fresh coconut milk. The coconut milk is what makes this ice cream so creamy and delicious. If you know you like canned coconut milk then you can use that but be aware that not everyone likes it canned. The taste of canned is very different from when it is freshly made or frozen.
You don't want to buy the "lite" less fat version either. You can make your own fresh coconut milk. For convenience and price I buy frozen coconut milk in the freezer section at my local Asian Supermarket and I keep it on had for many other recipes. I'm telling you fresh or frozen coconut milk in this recipe really resembles the taste and texture of traditional western ice creams. Substituting any other milk in this recipe will not be nearly the same. Luckily enough, coconut milk is a healthy, acceptable choice for all six types of Wholetarians.


Whole Food Chocolate Chip Ice Cream Recipe


Photos by: Karly Blair

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