Homemade Chocolate Ice Cream
Servings
1
Servings
1
Ingredients
  • ½ cup reduced-fat milk of choice125 mls
  • 1tbsp Natvia4 grams
  • 1tbsp cacao/cocoa powder8 grams
  • ½ banana45 grams
  • 1tbsp reduced fat cream 20 mls
  • ¼ tsp vanilla extract1.25 mls
  • salt
  • 2tsp dark chocolate bits5 grams
  • ½ tsp desiccated coconut1 grams
Instructions
  1. Combine Natvia, cacao/cocoa powder and 1/4 of the milk in a saucepan over a medium heat, stirring constantly until Natvia and cacao/cocoa are dissolved. Remove from heat.
  2. In a blender combine the banana with remaining milk, cream, vanilla and a pinch of salt.
  3. Slowly pour in the warm cacao/cocoa mixture and blend until smooth.
  4. Place “ice cream” mixture into a freezer proof container and freeze for 4 – 6 hours or until firm.
  5. Allow to soften on the bench top for 20 minutes before serving with a sprinkle of chocolate bits and some desiccated coconut.
Recipe Notes

238 calories per serve

Print Recipe
Homemade Chocolate Ice Cream
Homemade Chocolate Ice Cream
Course Desserts
Cuisine Chocolate
Servings
Ingredients
  • ½ cup reduced-fat milk of choice 125 mls
  • 1 tbsp Natvia 4 grams
  • 1 tbsp cacao/cocoa powder 8 grams
  • ½ banana 45 grams
  • 1 tbsp reduced fat cream  20 mls
  • ¼ tsp vanilla extract 1.25 mls
  • salt
  • 2 tsp dark chocolate bits 5 grams
  • ½ tsp desiccated coconut 1 grams
Course Desserts
Cuisine Chocolate
Servings
Ingredients
  • ½ cup reduced-fat milk of choice 125 mls
  • 1 tbsp Natvia 4 grams
  • 1 tbsp cacao/cocoa powder 8 grams
  • ½ banana 45 grams
  • 1 tbsp reduced fat cream  20 mls
  • ¼ tsp vanilla extract 1.25 mls
  • salt
  • 2 tsp dark chocolate bits 5 grams
  • ½ tsp desiccated coconut 1 grams
Homemade Chocolate Ice Cream
Instructions
  1. Combine Natvia, cacao/cocoa powder and 1/4 of the milk in a saucepan over a medium heat, stirring constantly until Natvia and cacao/cocoa are dissolved. Remove from heat.
  2. In a blender combine the banana with remaining milk, cream, vanilla and a pinch of salt.
  3. Slowly pour in the warm cacao/cocoa mixture and blend until smooth.
  4. Place “ice cream” mixture into a freezer proof container and freeze for 4 – 6 hours or until firm.
  5. Allow to soften on the bench top for 20 minutes before serving with a sprinkle of chocolate bits and some desiccated coconut.
Recipe Notes

238 calories per serve