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How to Make Dairy-Free Chocolate Ice Cream
Bananas, avocado and coconut milk are the secret ingredients in this recipe. To make it a mousse, just refrigerate instead of freezing and serve with a dollop of light cool whip and fresh berries on top.
5 min prep time
8servings
1/4 cup
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Step-By-Step Instructions:
- Add all of the ingredients to a food processor or blender and blend until completely smooth, stopping occasionally to scrap the sides of the food processor.
- If you have a homemade ice cream maker, blend the mixture in the ice cream maker for 10 minutes, then pack into a container and freeze. If you do not have an ice cream maker, just pack and freeze.
- To serve, bring the ice cream out of the freezer about 20 minutes before serving to slightly thaw so it’s easier to scoop.
Nutrition facts
8 Servings
-
Serving Size
1/4 cup
- Amount per serving Calories 125
-
Total Fat
7g
- Saturated Fat 1.6g
- Trans Fats 0g
- Cholesterol 0mg
- Sodium 5mg
-
Total Carbohydrate
19g
- Dietary Fiber 5g
- Total Sugars 10g
- Added Sugars 0g
- Protein 2g
- Potassium 370mg
- Phosphorous 0mg
Ingredients
ripe medium-size bananas
2
medium-size avocados (ripe)
2
lite coconut milk
1/3 cup
cocoa powder
1/3 cup
low calorie sugar substitute
1/4 cup
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