This chocolatey dark chocolate chunk banana ice cream is healthy while still as decadent as it sounds and uses only a few ingredients.  My toddler has been extremely picky when it comes to breakfast lately, so I am always looking for fun ways to serve up something nutritious to start her day.  I stumbled across a recipe for breakfast banana bread ice cream sundaes in my searches on the blog, Top with Cinnamon by Izy Hossack, and altered it a bit, leaving out the cinnamon that the food blogger adds to hers and including the cocoa powder she suggests, but didn’t put in her instructions.  I also folded in some chopped up dark chocolate and topped the finished recipe with a handful of chocolate pieces as well.  While I think I would leave out the cocoa powder when whipping this up for breakfast, it made for a great mid-day snack and a perfect companion for our freezer when late nights always seem call for something sweet.  It also sparked my breakfast creativity and helped me come up with some other great frozen concoctions I have planned to try this week.


{Ingredients and instructions found on Top with Cinnamon and altered slightly}

  • 3 ripe bananas (that have been peeled and frozen)
  • 1 tsp vanilla extract
  • 1/4 tsp baking soda
  • 1 tsp cocoa powder
  • 1/8 tsp almond extract
  • 1/4 of a giant Hershey’s special dark bar, chopped (reserve a handful for topping)

Optional Toppings:

  • handful of unsalted almonds, chopped
  1. Break the frozen bananas in half and place with the rest of the ingredients, except for the dark chocolate chunks!, into a food processor.
  2. Blend until smooth and creamy (you’ll have to scrape down the edges of the food processor every few minutes).
  3. Fold in the dark chocolate pieces.
  4. Transfer to a covered container and freeze for at about 2 hours.
  5. Top with remaining dark chocolate chunks and chopped almonds.




xo gina