Tuesday, July 8, 2014

Simple Dark Chocolate-Raspberry Ice Cream


I'm not the biggest dessert person, but there's something comforting about a cold sweet treat on a hot sunny day (especially if it's chocolate!). This creamy, decadent dish is the perfect combination of bitter dark chocolate, sweet raspberries and cooling mint. If you want a completely dairy-free dessert, simple use dairy-free chocolate chips (like Enjoy Life). Also, if you prefer a more pudding-like consistency, no need to place this in the freezer - just blend and enjoy!  



1. Thaw bananas for 30 minutes to soften a bit. Place in a powerful blender or food processor and process in 30 second intervals until smooth (press down the sides with a rubber scraper as you go).


2. Add the remaining ingredients and process until well combined. Transfer mixture to a metal bowl and freeze for at least 2 hours.



3. Serve ice cream with fresh raspberries and a sprinkle of dark chocolate chips, if desired.


Simple Dark Chocolate-Raspberry Ice Cream 
Serves 8

All you need:
4 ripe bananas, frozen
1/2 cup unsweetened vanilla almond milk
1/2 cup dark cocoa powder (like Hershey's Special Dark)
1 cup fresh raspberries
1/4 cup dark chocolate chips
1-2 tablespoons sugar (depending on your preferred level of sweetness)
5 fresh mint leaves, finely chopped

All you do:
1. Thaw bananas for 30 minutes to soften a bit. Place in a powerful blender or food processor and process in 30 second intervals until smooth (press down the sides with a rubber scraper as you go).
2. Add the remaining ingredients and process until well combined. Transfer mixture to a metal bowl and freeze for at least 2 hours.
3. Serve ice cream with fresh raspberries and a sprinkle of dark chocolate chips, if desired.

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