Banana Chocolate Icecream

This Banana Chocolate Icecream is such a lovely summer treat that can be enjoyed by the whole family.  With only three ingredients it’s definately a healthier version to your every day icecream, so get the kids involved in making this one it’s super easy and it’s lip smackingly good. banana-chocolate-icecream

(Makes 3 cups)

Gluten Free, Egg Free, Nut Free, Vegan & Dairy Free option


  • 3 ripe bananas
  • ¼ cup milk (Vegan/Dairy Free option use dairy free milk -ie. Rice, soy, coconut)
  • 105g The Rocky Road House Milk Crispy Crunch Block of Chocolate – (Vegan/Dairy Free option use 105g The Rocky Road House Dark Crispy Crunch Block of Chocolate)


  • Peel the banana and chop into small round pieces (approx. 1 cm thick).
  • Place the banana pieces in an airtight container
  • Freeze the pieces for 3 hours – overnight if possible
  • Remove the banana pieces from the freezer and set aside
  • Cut the block of chocolate up into small pieces (these will be added to the icecream later)
  • Place the frozen bananas in a food processor and pulse to break the pieces up so they become crumbly
  • Switch the food processor to blending, add the milk and you’ll see the mixture go from blended banana to creamy, soft-serve ice cream texture. Add the chocolate pieces and blend for a few more seconds to aerate the ice cream. 
  • Serve immediately for a soft-serve ice cream or place in an airtight container and place back in the freezer to harden a little. 

Our Banana Chocolate Icecream can be served with additional chocolate sprinkled on top for added decadence or seeve it up in a gluten free/allergen friendly icecream cone.

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Want to make it with us? Check out our video below