Banana “Nice-Cream” with Chocolate Sauce / Strawberry Sauce [Dairy free, Gluten free, Low Carb, Paleo, Refined Sugar Free, Sugar Free, Vegan]

This is an amazing tried and tested often recipe, a little different than the regular mashed banana ice cream, a dairy free and sugar free delight for those looking for a satisfying alternative to commercial, sugar-laden, dairy filled ice-cream.  Based on a recipe with cows milk, I’ve adapted it using neutral tasting sugar free almond milk, which may be substituted with coconut milk too, for a richer tasting ice cream.

I have been off bananas for at least 6-8 months recently, following a severe allergic reaction suffered by Headchef, a very nerve-wrecking ordeal to say the least, especially as he’s been eating bananas all his life, and particularly loved them.  That it’s happened so late in his life, is alarming and we’ve avoided buying them since then.

Our youngest son loves banana ice cream, which I’ve made previously in an ice-cream maker, as an induction make in this gift that was given to me 2 years ago.  He’s also developing keen interest and taste in raw foods, including cacao.  So I’ve taken to making chocolate with raw cacao and sugar free dark chocolate with raw honey often, to reduce is refined sugar intake in store bought chocolate. The chocolate sauce I made using raw cacao powder was enjoyed by him especially.  While I chose the strawberry sauce option, which presented a tarter taste to offset the sweet banana.

There are variations of this amazing recipe on this blog, such as Banana Choc-Nut Butter Ice Cream and Banana and Nut Butter Ice Cream which are equally delicious tasting and add variety to dessert or sweet treat options for those who desire an alternative to dairy.

For this recipe I used ready but not not very ripe bananas, as with a history of diabetes, extra or over-ripe bananas tend to spike my sugar levels.  The bananas were brightly yellow skinned and firm to the touch.  After a slicing and overnight free, they blended quickly to a thick pulpy creamy texture in my Vitamix blender, which rendered it soft-serve ice cream consistency and could be eaten immediately.  I opted to return the mixture to the freezer for 30 minutes to firm up into scoop-able servings, while I prepared the chocolate and strawberry sauce accompaniments.

It’s an effortless make in this “nice” cream, all you need is a blender, a hand blender with a blender bowl attachment, or a food processor will work too.  If using a food processor, I recommend pulsing in short bursts until the desired creamt consistency is reached.

This recipe makes a refreshing dessert option and may be enjoyed with a variety of other fruit sauces, including berries, topped with chopped raw nuts and toasted coconut too.  The recipe is below, followed by the topping sauces.

For the Banana “Nice” Cream


3 large bananas, sliced and frozen

1-1¼ cups Almond milk OR Coconut milk (sugar free)

¼ tsp vanilla extract (you may use peppermint essential oil for a peppermint taste)

Here’s How

  • Add the frozen banana’s, choice of dairy free milk (if you’re using dairy, then you may use cows milk) and vanilla extract into a blender or food processor.
  • Blend the ingredients together on full power for about 1 minute, until the mixture is creamy-smooth and thick.

  • If you prefer soft -serve, then serve immediately or pour the contents into a shallow dish and cover and freeze for 30-45 minutes to firm up.

For the Chocolate Sauce

3½ tblsp raw cacao OR unsweetened cocoa powder

3-4 tblsp coconut milk

2½ – 3 tblsp raw honey

¼ tsp vanilla extract

a pinch of Himalayan or Sea Salt

Optional:  3 tblsp unsweetened dark chocolate, melted.

  • If using dark chocolate, reduce the raw cacao or cocoa powder to 1 tablespoon.
  • Melt the chocolate in a double boiler over boiled and simmering hot water.
  • Once the chocolate has melted, add in the cacao or cocoa powder, coconut milk, raw honey, vanilla extract and salt and mix well to combine all the ingredients into a thick and creamy warm fudgy sauce, ready to use as a topping on the “nice” cream.
  • If not using the melted chocolate, combine the coconut milk and cacao or cocoa powder and mix well to remove lumps.  Add in the other ingredients, mix well until a thick chocolaty sauce has formed, ready to use for the “nice”cream.

For the Strawberry Sauce

1 cup fresh strawberries hulled

Add the strawberries to a blender and blend until a thick sauce develops. You may add raw honey to sweeten if desired.


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Prava Singh

A Mom, daughter, wife, sister, aunt and friend experiencing life through an evolutionary body with a revolutionary mind... A recent past former Type 2 insulin dependent and hypertensive walking time-bomb for 13.5 years, I have made positive lifestyle changes that has aided and abetted my health status for my overall betterment. Passionate about all things food, with a proud Indian heritage, I regularly blog my culinary attempts that have worked for me in my endeavours to break the shackles of food addictions and food slavery. Passionate about people too, my decision to share these endeavours is driven by informing others that a lifestyle change through food is indeed possible. I have indeed survived high school and survived life too in the most interesting and thought-provoking ways. Having lost over 50kgs of excess weight in just under a year, I have reclaimed my life and am thoroughly enjoying the journey.

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