Love low calorie desserts? Try my low calorie candy, low calorie cookies, low calorie banana bread, and low calorie muffins next. I love healthier ice creams, but brands like Halo Top and Ben & Jerry’s charge way too much for a pint of ice cream, so I’ve taken matters into my own hands and have created this low calorie ice cream instead. It makes the best quick and easy guilt-free treat that works out to be less than 40 cents a pop.
Why I love this recipe
50 calories a serving. This is a low cal dessert for a reason, and with such low calories per scoop, have an extra one or two! Just 2 ingredients. All you need is frozen bananas and cocoa powder- no artificial sweeteners, sugar alcohols or erythritol needed! No ice cream maker needed. Everything is blended together in a blender or food processor. Dairy-free and lactose-free. Without any cream or butter, this recipe is naturally dairy free! Creamy texture. This is the kind of ice cream you can feel good about eating!
Ingredients needed
Bananas. Frozen and chopped bananas. Please do not use ripe bananas or else you’ll be left with a smoothie. Cocoa powder. Unsweetened cocoa powder or dark cocoa powder.
How to make low calorie ice cream
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 1- Make the ice cream. In a high-speed blender or food processor, add your chopped bananas and blend until thick and creamy. Add in the cocoa powder and blend once more. Step 2- Let it freeze. Transfer the ice cream into a freezer friendly container or loaf pan. Place in the freezer for at least two hours, to firm up. Step 3- Serve. When ready to enjoy, remove the ice cream from the freezer and let it sit at room temperature for 15 minutes before scooping and serving.
Arman’s recipe tips
If your ice cream is too chunky, add some unsweetened almond or coconut milk to get it moving. For a soft serve consistency, you don’t need to freeze it once it has been blended. This low calorie ice cream isn’t overly sweet, relying on the bananas for sweetness. If you prefer a sweetener ice cream, add 1-2 tablespoons of maple syrup or chocolate syrup.
Storage instructions
To store: Like any ice cream, this should always be stored in the freezer, covered. Be sure the container is freezer friendly to ensure it does not get freezer burns. The ice cream will keep well for up to 1 month. While this ice cream tastes delicious on its own, here are some fun flavors for variety!
Vanilla. Omit the cocoa powder and add 1/2 teaspoon of vanilla extract. Strawberry. Add 1/2 cup of frozen strawberries. Omit the cocoa powder if you don’t want any chocolate flavor. Dark chocolate. Add dark cocoa powder and add some chopped up fudge pieces. Caramel. Add 1/4 cup of homemade caramel sauce (or vegan caramel). Peanut butter. 1-2 tablespoons of peanut or powdered peanut butter. Mint chocolate chip. Omit the cocoa powder and add 1/2 teaspoon peppermint extract and 1 tablespoon of chocolate chips.
To serve: Let the ice cream thaw for 15 minutes before serving.
Frequently asked questions
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