We’ve officially entered the dog days of summer, which according to Wikipedia is an expression that “refers to the hot, sultry days of summer especially in the Northern Hemisphere.”
Today we’ve got the antidote to the dog days of summer – Chocolate Ice Cream!
Check out the decadent summery sweet treat recipe below featuring frozen bananas and raw cacao. This ice cream is 100% vegan and dairy-free, making it truly 100% guilt free! And it’s so rich and chocolatey that you’ll never miss the real thing.
Guilt-free ice cream? Sign us up!
That’s how we roll in the 80:20! For more great recipes, habits, tips, and inspiration for how to continue living vibrantly long after the cleanse ends, be sure to check out our 80:20 Plan HERE.
Are you ready to give this vegan ice cream a whirl? Go freeze your ripe bananas (be sure to peel them first!), then let us know after you’ve tried this marvelous treat.
With chocolate ice cream love,
Vegan Chocolate Chip Ice Cream
Yield: 6 servings
- 1 ripe avocado
- 4 ripe bananas, peeled, chopped into pieces, frozen
- ¼ cup cacao powder
- Pinch sea salt
- 1 tsp. maple syrup
- 3 TB. cacao nibs
In a food processor fitted with the “S” blade or high speed blender, place avocado and frozen banana pieces and blend until no lumps remain. This could take a while and the mixture might need some help by scraping down the sides. If the mixture is too thick let it sit for a few minutes to soften. This helps to get it moving in the food processor. Scrape down this sides and add the cacao, sea salt, and maple syrup. Process until smooth and combined thoroughly. Scrape the mixture into a freezer safe bowl and stir in the cacao nibs. Serve immediately or cover and freeze until serving. If serving from the freezer let it sit for a moment or two to soften a bit.