Thursday, April 25, 2013

Cinnamon Chocolate Chip Ice Cream (Vegan, Gluten Free)


Growing up I can hardly remember a time when ice cream wasn't present in my parents' house. There were always at least two cartons of ice cream in the freezer and we all knew the flavor with nuts was for Dad; whether it was Pistachio, Rocky Road or Butter Pecan. If it contained nuts, it might as well have Property of Dad stamped across the top. Mom would take turns getting us kids our favorite flavors. Mint Chocolate Chip for Dan. Chocolate Chip Cookie Dough for me. Anything with caramel for Sherie. Occasionally she'd get some Chocolate Peanut Butter Cup frozen yogurt for herself. Now when I say we had ice cream just about every night I don't mean we each had a scoop, we each had a bowl...with multiple scoops. Delicious? Of course. Healthy? Not so much.


Over the years as I've become more health-conscience and less able to digest dairy, I've sought out ways to appease my cravings for something sweet, cold and creamy. Banana ice cream has come to my rescue time and time again. It's fast, it's easy, it's cheaper than regular ice cream, healthier than regular ice cream and most importantly it tastes great! 


This particular flavor is one of my favorites. Inspired by the Ben & Jerry's flavor Oatmeal Cookie Chunk (which fortunately I can no longer find in stores), it combines the tasty, comforting flavors of cinnamon and chocolate. Plus, it's a bowl full of fruit that looks like cookie dough!

Cinnamon Chocolate Chip Ice Cream
  • 2 Frozen Bananas
  • 1/2 Teaspoon Cinnamon
  • 1/2 Teaspoon Pure Vanilla Extract
  • 1 Tablespoon Almond Milk
  • 1/4 Cup Dark Chocolate Chips (Vegans, make sure they're dairy-free)
Makes 2 scoops.
In a food processor, blend bananas, almond milk, cinnamon and vanilla extract until the bananas have become smooth and creamy (you may need to scrape down the sides occasionally). Once, the mixture has reached the consistency of soft serve ice cream, add the chocolate chips and pulse a few times to break up the chips (this is optional, feel free to just stir in the chips, I like to have them shaved down into smaller chunks). At this point you can either enjoy the ice cream as soft serve or place in the freezer for about a half hour or so if you prefer a firmer texture. Whatever you decide, be sure to savor this guilt-free treat with a smile on your face.


Do you have an ice cream habit you're tricking to kick? 
If you've had success, share your secrets!



4 comments:

  1. I'm not going to comment much for many reasons and rules I don't want to break/cheat, but I have to say rarr. I miss your cooking...ALL of it. ):

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    1. And I miss having a taste tester who doesn't mind eating all the leftover food! Haha

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  2. This looks so delicious AND easy! When my ice cream cravings hit I try to use Almond Milk Slushies to tide me thru :-) Thanks for the awesome recipe!

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    1. Yum! I still need to try one of those!

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