This month we are working with Whole Foods to share some healthy and delicious recipes – and a sweet giveaway for you, our followers! Since Valentine’s Day is around the corner, we are starting with a dessert recipe – Decadent Double Chocolate “Ice Cream.” So, scroll down for this delectable recipe, and be sure to visit us on Instagram (@twofitmoms) where you can “like” and “comment” under this recipe post for a chance to win a $250 Whole Foods gift card! This giveaway runs from noon EST on February 3 to noon EST on February 10.
Chocolate. Isn’t this the first thing that comes to mind when you think of Valentine’s Day? Well, for a foodie like me, it’s definitely top of mind, and it’s the first thing I turn to when making a Valentine’s Day dessert.
This year I’ll be making my Decadent Double Chocolate “Ice Cream” which is actually nice cream – no dairy involved — it’s made with frozen organic bananas along with a handful of other all natural ingredients, including: cocoa powder, dark chocolate, coconut oil and a touch of maple syrup. It’s decadent and healthy all at the same time!
It’s also a super easy recipe. No ice cream maker is necessary – all you need is a food processor and a loaf pan to make, store and freeze the “ice cream.”
I used dark chocolate, but you can certainly change up the chocolate — or use a dark chocolate bar with other flavors and additions (I was eyeing a bar of dark mint chocolate at Whole Foods that I think would be amazing!). I also suggest jazzing it up with toppings such as fresh berries, chopped nuts or shredded coconut.
What’s really nice about this dessert is that because it’s made with all natural, healthy ingredients you won’t mind indulging in an extra scoop!
Decadent Double Dark Chocolate “Ice Cream”
Serves 4
4 bananas, sliced and frozen
1/4 cup of cocoa powder
2-3 tablespoons maple syrup
1 tablespoon coconut oil (in solid form)
1/3 cup of shaved dark chocolate
fresh berries, chopped nuts, shredded coconut for toppings (optional)
In the bowl of a food processor add the frozen bananas, cocoa powder, maple syrup, coconut oil and pulse until the bananas break down into a smooth, ice cream-y texture. Add the dark chocolate shavings and mix until incorporated (depending on what you add, you can either pulse in the food processor, or transfer the ice cream into a bowl and mix the ingredients). Pour the mixture into a loaf pan and pop into the freezer until it hardens. The mixture, right out of the food processor, will likely be too loose to serve. Once the ice cream sets, scoop, serve and top as you desire!
Product samples were received for this post. All opinions expressed are solely mine.
