I feel like a crazy banana lady. I buy them in mass quantities and once ripe, I freeze them all. I love adding them to smoothies or to make fake ice cream. Fake ice cream you ask? Well it’s like a healthy, no-junk soft serve that will convince even your pickiest ice cream fans that they are eating something totally indulgent. Totally vegan. Gluten free. Plus you can add whatever to it to make it even better! This was yesterday’s dessert and it was so good (I’m glad I snuck a bit to enjoy). This is for the chocolate coconut fans out there. Additional mix-in ideas are listed below.
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Dairy-Free Chocolate Banana Sorbet
- Total Time: 5 minutes
- Yield: Serves 2
- Diet: Vegan, Gluten-Free
Description
Frozen bananas become a dreamy, dairy-free dessert. Rich chocolate flavor and a simple recipe make this a perfect cold treat.
Ingredients
- 3 frozen bananas
- 3 tbsp coconut butter (85 g) coconut butter
- 1 tbsp cacao powder (15 g) cacao powder
- 3 tbsp or more unsweetened almond milk (45 ml or more) unsweetened almond milk
- 1 tsp vanilla paste or extract
Instructions
- Place all ingredients in a Vitamix and blend on low, gradually increasing the speed to high until creamy.
- The consistency should resemble soft serve. Use the tamper to push bananas down into the blades during blending.
- Add more milk as needed.
Notes
- For a richer chocolate flavor, use dark cacao powder.
- If your bananas are very hard, let them thaw slightly before blending for a smoother consistency.
- Store the sorbet in an airtight container in the freezer for up to 2 weeks.
- Prep Time: 5 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 25
- Sodium: 10
- Fat: 15
- Saturated Fat: 10
- Unsaturated Fat: 5
- Carbohydrates: 30
- Fiber: 5
- Protein: 3
Frequently Asked Questions
Do I need an ice cream maker for this chocolate banana sorbet?
No, you can make this without one. Freeze ripe bananas in chunks, then blend them in a food processor until smooth and creamy. If you do have an ice cream maker, it will give you an even smoother texture. 
How ripe should the bananas be before freezing?
Use bananas with plenty of brown spots on the skin. The riper they are, the sweeter and more flavorful your sorbet will be, which means you won’t need to add extra sugar.
Can I make this sorbet ahead of time?
Yes, but it firms up quite a bit in the freezer. Let it sit at room temperature for 10 to 15 minutes before scooping so it softens to a scoopable consistency.
I love banana “soft-serve”! You can use this same method to make soft serve with either avocado or mangoes as well.