Looking for a creamy, crunchy dessert that’s plant-based and freezer-friendly? This vegan banana ice cream is a creamy, crunchy twist on Rocky Road—made with frozen bananas, cocoa, and chewy mix-ins for a freezer-friendly treat that satisfies texture cravings without the sugar crash.
📝 Ingredients
3 ripe bananas (frozen in chunks)
2 tbsp unsweetened cocoa powder
1 tbsp almond butter (or any nut butter)
1 tsp vanilla extract
A pinch of salt
¼ cup chopped almonds or walnuts
¼ cup vegan marshmallows or chopped dates
Optional: dark chocolate chips or cacao nibs
🧊 Instructions
Blend the base Combine frozen bananas, cocoa powder, almond butter, vanilla, and salt in a high-speed blender or food processor. Blend until smooth—like soft serve.
Add mix-ins Stir in chopped nuts, marshmallows, or extras. Skip the blender—texture is everything.
Freeze or serve Scoop into a container. Freeze for 1–2 hours for a firmer scoop, or enjoy soft immediately.
🍨 Why This Vegan Banana Ice Cream Works
Naturally sweet from bananas—no added sugar
Sensory-rich texture supports neurodivergent minds
Minimal steps reduce decision fatigue and overwhelm
💡 Tips for Making Vegan Banana Ice Cream at Home
Prep bananas in advance for easy batch blending
Experiment with different mix-ins like hazelnuts or dried cherries
Keep single portions in the freezer for ready-to-go treats
🧠 Nourishment for Stomach and Mind
This isn’t just ice cream—it’s a spoonful of self-kindness. The creamy base soothes, the crunchy bits spark joy, and every step is low-pressure and high-reward. Ideal for ADHD and sensory-seeking snackers, and anyone craving ease.
🔗 Rocky Road Origins
Did you know that Rocky Road Ice cream was created to boost moods during hard times? This vegan version keeps the feel-good factor without the sugar overload.
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