Okay, so according to a Snapchat filter (a very reliable source), today—July 7th—is World Chocolate Day. Woot woot. Who else here is in love with anything chocolate and will seize this opportunity to ALL THE CHOCOLATE?
In honor of this glorious holiday, I would like to share with you my favorite way to make ‘nana ice cream: with lots of chocolate. If you haven’t heard of ‘nana ice cream, it’s just a cute way to call “banana ice cream”--as in frozen bananas blended up into the consistency of soft-serve ice cream. It’s a wonderful thing. Especially when you proceed to add double chocolate and brownie goodness to it. Ahhh!
I mean, you literally just blend up the bananas, make a chocolate sauce mixture to swirl in, and crumble in a recipe of my (super easy) mug brownie.
I mean…it’s fruit basically. It’s basically a fruit salad. With some cocoa. Which is good for you, right? :) But for real, though, this is a much healthier alternative to your typical chocolatey scoop, and it’ll cut your cravings for the really sugary, high-calorie stuff.
Oh, the creamy goodness! With a rich swirl of ganache and little chunks of brownie, this stuff will blow your chocolate-loving mind!
Double Chocolate Brownie 'Nana Ice Cream
- 2 bananas, sliced and frozen
- 2 T cocoa powder
- 1/4 cup almond milk
- 1 T coconut cream
- 1/2 cup chocolate chips
- 1 mug brownie recipe, cooked and cooled (omit the chocolate chips)
Slice and freeze two bananas overnight. Place frozen banana slices in a blender or food processor and add cocoa powder and almond milk. Blend until smooth and creamy.
In a small saucepan, heat coconut cream to a simmer. Slowly pour hot cream over chocolate chips and allow to sit for five minutes, then stir until smooth to make a chocolate ganache. Bake up a mug brownie and allow it to cool. Once the brownie is cool, crumble it into the 'nana ice cream in large chunks. Gently stir in the brownie and ganache. Serve immediately or store in freezer for up to two weeks and allow to thaw on the counter for 20 min before serving.