Healthy Coconut Chocolate Ice Cream
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Healthy Coconut Chocolate Ice Cream

Prep Time15 mins
Total Time15 mins
Servings: 4 people



  • In a food processor or a blender combine frozen bananas, coconut oil and shredded coconut. Process for 2-3 minutes, until smooth and creamy.
  • Transfer about half of the mixture into a plastic box (or a rectangular cake paand put it in the freezer.
  • Add cocoa powder to the rest of the mixture in the food processor and process for another 15-30 seconds, until uniform. Add the cocoa mixture to the rest of the ice cream as a second layer.
  • Serve in 15-30 minutes, using an ice cream scoop.
  • Keep leftovers in the freezer. Before serving let the ice cream set for 30 minutes or process again in the food processor to obtain creamy texture.


  • To freeze bananas, cut them into chunks and place them in a plastic box or a plastic bag in the freezer. Freeze for at least 24 hours or up to 3 months.
  • Instead of coconut oil you can use cocoa butter
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