Nothing screams sumptuous than chocolate ice cream. But this one’s dairy-free! And it unbelievably has bananas, avocado, and coconut milk!

  • Prep: 5 mins
  • Cook: 35 mins
  • Yields: 8 Servings



  • 2 ripe medium-size bananas
  • 2 ripe medium-size avocados
  • 1/3 cup lite coconut milk
  • 1/3 cup cocoa powder
  • 1/4 cup Splenda Sugar Blend



  1. Add all of the ingredients to a food processor or blender and blend until completely smooth, stopping occasionally to scrape the sides of the food processor.
  2. If you have a homemade ice cream maker, blend the mixture in the ice cream maker for 10 minutes, then pack into a container and freeze. If you do not have an ice cream maker, just pack and freeze.
  3. To serve, bring the ice cream out of the freezer about 20 minutes before serving to slightly thaw so it’s easier to scoop.



Nutrition Facts

Calories: 125
Sodium: 5 mg
Potassium: 370 mg
Protein: 2 g
Sugar: 10 g
Total Fat: 7 g
Saturated Fat: 1.6 g
Total Carbohydrates: 19 g
Dietary Fiber: 5 g