Chocolate Ice “Dream” is a mirage. I am hesitant to call this decadent bowl of delicious dessert chocolate ice cream. It looks like chocolate ice cream, scoops like chocolate ice cream, is cold and creamy like chocolate ice cream, and even tastes *a LOT* like chocolate ice cream, but there’s nary a drop of cream.
There are no eggs and sugar, either. The big news is that it may be one of the most favorite techniques I have discovered in the kitchen in a long while. Read on for more, including how to make this Chocolate Ice DREAM!
Ripe Bananas
The smoothness of this luscious confection comes from frozen bananas. The riper the better as they will be the sweetest. When they start to overripen simply slice the banana onto a sheet tray. Freeze them solid then transfer the pieces to a sealable freezer container.
Powder Power
Use special dark cocoa powder for an even more intense chocolate flavor. Dark cocoa is made from 100% cacao powder. Many recipes use peanut butter, which I love, but I use peanut powder. I wanted the concentration of the pure peanut flavor without added oils that would contribute fat and alter the texture. I love both peanut powder and flour in the kitchen.
Powdered peanut butter is made from roasted peanuts that have been pressed to remove most of the oil and then ground into a fine powder. It’s packed with peanut flavor and protein, but not the fat. I use it to give a boost of umami to wings and make it into a dipping sauce. There are several national brands of peanut powder available. (If you haven’t noticed it, peanut powder is adjacent to the peanut butter in most grocery stores.)
Oliver Farm
I love the Peanut Flour from Oliver Farm, a small family farm in Pitts, Georgia. Oliver Farm produces cold-pressed sunflower, green peanut, benne seed, pecan, pumpkin, and okra oil. A by-product from producing the oil is meal or flour.
Give it a Whirl
In this rich, creamy frozen dessert bananas are combined with a dash of vanilla, dark cocoa powder, peanut flour, and a splash of milk, dairy or non-dairy in a food processor or blender. The result is the texture of soft-serve ice cream.
The intense and deliciously bitter chocolate with the savory, umami-packed peanut powder blends more harmoniously with the banana flavor. It’s easy, healthy-ish, and uses up any overripe bananas. I’ve made it several times and love it. I hope you and your family do, too.
Bon Appétit, Y’all
Virginia Willis
Chocolate Ice Dream
Ingredients
- 2 ripe bananas
- ¼ cup peanut butter powder
- ¼ cup dark cocoa powder
- ¼ cup milk
- ½ teaspoon pure vanilla extract
Instructions
- Line a baking sheet or tray with parchment paper. Slice bananas and place on the prepared tray. Cover with plastic wrap. Transfer to the freezer and freeze until solid, at least 2 hours.
- Have all the ingredients measured and equipment ready to go before you remove the bananas from the freezer. Place bananas, peanut butter powder, cocoa powder, and milk in the bowl of a food processor fitted with the blade attachment or the bowl of a blender. Process until smooth and creamy. Serve immediately or transfer to vessel to store and freeze for later
Nutrition
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