This healthy chocolate banana ice cream recipe is quick to make and so delicious. Plus, it’s completely dairy free, gluten free, and vegan!

What makes this the best chocolate banana ice cream?

• Easy to whip up at home. You need just 3 ingredients plus a pinch of salt.
• More chocolate. Most chocolate nice cream recipes call for a tablespoon or two of cocoa powder. This recipe uses an entire third cup, for extra chocolatey goodness.
• Ice cream shop taste. A direct quote from my mother, the first time I served the healthy dessert to my family: “It tastes like a dark chocolate covered banana!”
• High fiber. Just one serving of this decadent chocolate frozen treat gives you over twenty five percent of the daily value for fiber.
• No sugar added. Not even honey or maple syrup. Banana adds natural sweetness, so there’s no need to add any sugar or sweetener at all.

You may also love this Chocolate Banana Bread

Step by step recipe video

Healthy chocolate banana dessert

I’ve been making dark chocolate banana ice cream, or “nice cream,” for over a decade.

Any time I find myself with extra ripe bananas on the counter, I’ll throw them into the freezer to blend into a nutritious fruit sweetened dessert.

It’s cheaper and healthier than store bought chocolate ice cream, with much less saturated fat as well. And it easily satisfies even the most intense chocolate craving.

The best part is that you can customize the base by adding different mix ins to create endless flavors. It feels like Baskin-Robbins or Dairy Queen in my very own kitchen.

Yet at the same time, this homemade chocolate nice cream is low calorie, naturally sweetened, and rich in antioxidants, vitamins, and minerals.

Key ingredients

Bananas – The recipe calls for three ripe bananas. You’ll know the fruit is ripe when the peels turn least partially brown and spotted. Fully brown bananas are great for nice cream too.

Cocoa Powder – Honestly, you can’t go wrong! Unsweetened cocoa powder is great, hot chocolate mix is great, Dutch cocoa powder is great. I also love using raw cacao powder. Or add chocolate protein powder for high protein chocolate banana ice cream.

Vanilla Extract – Pure vanilla extract enhances both the banana and chocolate flavors. For best results, do not substitute artificial or imitation vanilla.

Salt – Professional chefs know that adding just a pinch of salt to your chocolate desserts will deepen the rich chocolate taste.

Almond Butter – Optional almond butter gives the ice cream additional richness and creaminess. You can use any nut or seed butter. I especially love Homemade Nutella, or peanut butter, which tastes like a chocolate peanut butter cup in healthy ice cream form!

Toppings – Stir in or sprinkle on whatever your heart desires. For a decadent chocolate banana ice cream sundae, add mini chocolate chips, chocolate syrup, hot fudge sauce, or chopped caramels. Or go with a healthier option like sliced strawberries, raspberries, blueberries, shredded coconut, walnuts, or pecans.

Key equipment

Freezer – You’ll need a freezer to freeze the bananas.

Blender – For the smoothest and creamiest results, use either a high speed blender, like a Vitamix, or a standard size food processor. I’ve also included a Ninja Creami option below.

The recipe does not require an ice cream maker. However, you can mash everything together and churn in an ice cream machine if you do wish to use one instead of a blender.

Ice cream scoop – This is not required, but it’s nice to have if you want that classic ice cream parlor look. Taste-wise, a spoon works just as well for scooping the ice cream from the blender.

Ice cream cones – Have cake cones, waffle cones, or bowls and spoons on hand for serving… unless you want to eat the ice cream straight from the blender. I am not going to judge you because I’ve definitely done this too.

How to make chocolate nice cream

1. Start by peeling the bananas, slicing them into large pieces, and freezing. You can do this step days or even weeks in advance, for an almost instant snack or dessert as soon as a craving hits.
2. Add the frozen bananas, cocoa powder or protein powder, pure vanilla extract, salt, and optional nut butter to a high speed blender or a food processor.
3. Blend until completely smooth, stopping to scrape down the sides of the machine as needed. It should have a chocolate banana soft serve consistency after blending.
4. Use a spoon to stir in any mix ins or toppings you want at this time.
5. Enjoy right away, or transfer to a container and freeze for about thirty minutes if you prefer a firmer ice cream texture.
6. Store leftovers in a covered container in the freezer for up to three weeks. Thaw before scooping and serving so that the ice cream will not be rock hard.

The nice cream is delicious on top of Vegan Chocolate Cake

Chocolate banana ice cream health benefits

• High in iron, potassium, fiber, and magnesium.
• Low fat and very low in saturated fat.
• Each chocolatey serving packs in up to 16.5 grams of protein.
• Cholesterol free, trans fat free, and added sugar free.
• A much lower calorie alternative to popular premium ice cream brands like Haagen Dazs, Blue Bell, or Ben & Jerry’s.
• No gums, stabilizers, preservatives, or artificial sweeteners.

The recipe was adapted from my Vegan Chocolate Ice Cream and this Banana Ice Cream.

Print

Chocolate Banana Ice Cream

This is the best chocolate banana ice cream recipe you will ever find, with just a few healthy ingredients and more chocolate than similar recipes!

Course Dessert

Cuisine American

Keyword banana, chocolate, ice cream, nice cream

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 2 servings

Calories 140kcal

Author Katie Higgins

Ingredients

• 3 bananas (320g) (For banana free, make Almond Milk Ice Cream)
• 1/3 cup unsweetened cocoa powder or chocolate protein powder (15g)
• 1/4 tsp pure vanilla extract
• 1/8 tsp salt
• 3 tbsp peanut butter or almond butter (45g) (optional)
• 2 tbsp mini chocolate chips (22g) (optional)

Instructions

• *See above for Ninja Creami chocolate banana ice cream.
• 1. Peel bananas, slice into large pieces, and freeze. This step can be done days or even weeks in advance.
• 2. Blend frozen bananas, cocoa powder or protein powder, vanilla, salt, and optional nut butter in a high speed blender or food processor. Stop to scrape down the sides as needed, and blend until smooth.
• 3. Use a spoon to stir in any mix ins you wish.
• 4. Enjoy as a soft serve treat. Or transfer to a container and freeze about thirty minutes for a firmer chocolate banana ice cream texture.
• 5. Store leftovers in the freezer for up to three weeks. Thaw until easy to scoop into bowls or ice cream cones.
• View Nutrition Facts

Video

Notes

Readers also love this dairy free Coconut Ice Cream.

 

Nutrition

Serving: 1serving | Calories: 140kcal | Carbohydrates: 38g | Protein: 16.5g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.2g | Sodium: 140mg | Potassium: 916mg | Fiber: 7.8g | Sugar: 14g | Vitamin A: 100IU | Vitamin C: 3mg | Calcium: 61mg | Iron: 3mg

More chocolate banana recipes

Chocolate Banana Cake

Healthy Chocolate Fudge

Oatmeal Banana Bread

Chocolate Smoothie

Peanut Butter Popsicles

Banana Chocolate Chip Cookie Bars

Banana Oatmeal Cookies

Healthy Chocolate Cake

The post Chocolate Banana Ice Cream appeared first on Chocolate Covered Katie.

Nutella rice krispie treats are quick to prepare and impossible to resist. No bake crunchy rice cereal bars, with chocolate and Nutella? Your favorite childhood snack bars just got WAY better!

Why you’ll love these Nutella rice krispie treats

Just 6 ingredients. You may already have the ingredients in your kitchen pantry.

Easy to make at home. Simply combine everything in a bowl, spread into a pan, and press down firmly. There’s no oven required.

No marshmallows. Unlike many other Nutella krispie treat recipes, this one is made without marshmallows or marshmallow fluff. The recipe can also be gluten free, dairy free, and vegan.

Crowd friendly & fun to eat. I recently made the recipe for a neighborhood summer block party, and they received rave reviews from guests of all ages. Take a tray of these chocolatey Nutella squares to your next party or event, and watch how fast the entire plate is gone!

You may also like Homemade Bounty Bars

Step by step recipe video

Key ingredients

Nutella – Use any store bought or homemade chocolate hazelnut spread. I like to whip up my own vegan Nutella, because it’s easy to make and less expensive than the jarred kind, with fewer ingredients and less sugar.

Rice krispies cereal – This can be a crisped rice cereal or another small shape cereal, including classic Kellogg’s Rice Krispies, Nature’s Path organic gluten free Crispy Rice Cereal, or your favorite keto cereal.

Cocoa powder – The recipe calls for a fourth cup of unsweetened cocoa powder or chocolate protein powder for a high protein version.

Sweetener – A sticky sweetener holds the bars together. Try honey, agave, pure maple syrup, or a sugar free alternative.

Vanilla – Pure vanilla extract compliments the chocolate and hazelnut flavors.

Salt – The salt is not needed for texture or structure, but it makes a big difference in taste. I highly recommend not leaving it out.

Chocolate chips (optional) – If you are a chocoholic who believes there’s no such thing as too much chocolate, dip each bar in melted chocolate chips. You won’t regret it.

How to make Nutella krispie treats

1. Line the bottom of an eight inch square baking pan with wax or parchment paper. Or use a smaller pan for thicker krispie squares. Set this pan aside.
2. Stir the crisp rice cereal, cocoa powder or protein powder, and salt in a large mixing bowl. Then stir in the chocolate hazelnut spread, agave or honey (or other liquid sweetener), and pure vanilla extract until well mixed. Make sure to coat all the krispies.
3. Transfer the mixture to your prepared pan, and use a second sheet of parchment paper to press down very firmly. (See the recipe video for a visual.) Really press it down!
4. Refrigerate or freeze until chilled.
5. Meanwhile, make the optional chocolate topping by melting the chocolate chips either in the microwave or using the double boiler method on the stove top. Stir a teaspoon of coconut oil into the melted chocolate sauce if you want a smoother consistency.
6. Pour the chocolate over the Nutella bars and spread out evenly with a spatula or spoon. (If you prefer, you can also slice and then dip the bottom of each chocolate hazelnut bar individually into melted chocolate.)
7. Refrigerate the pan just until sauce is no longer wet. Slice into bars or squares and serve.
8. Store any leftovers covered in a cool, dry place on the counter for up to two days. Or refrigerate in a covered container for up to a month. Or freeze in an airtight container for up to three months. They are really good straight from the freezer!

Katie’s favorite variations of the recipe

• Use chocolate peanut butter instead of Nutella.
• Stir a handful of freeze dried strawberries in with the krispies.
• Add mini chocolate chips or white chocolate chips, chopped pecans, or chocolate sprinkles on top of the melted chocolate before it sets.
• Stir half a cup of finely chopped caramels or pitted dates into the batter.
• Sprinkle crushed Oreo cookies, pretzels, or flaky sea salt over everything.
• Turn them into healthy Nutella protein krispie treats by substituting the cocoa powder for an equal amount of chocolate protein powder.

Print

Nutella Rice Krispie Treats

No bake chocolate Nutella rice krispie treats are easy to make for snack or dessert, with just six ingredients!

Course Dessert, Snack

Cuisine American

Keyword chocolate, nutella

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 9 bars

Calories 100kcal

Author Katie Higgins

Ingredients

• 3 cups crisp rice cereal (85g) (or any low carb or gluten free small shape cereal)
• 2 tsp pure vanilla extract (10g)
• 1/2 tsp salt
• 2/3 cup Nutella or Homemade Nutella (160g)
• 1/2 cup honey or agave (120g)
• 1/4 cup cocoa powder (20g) or chocolate protein powder
• 3 oz chocolate chips (optional for topping)

Instructions

• 1. Stir rice krispie cereal, cocoa or protein powder, and salt in a large mixing bowl. Then mix in the Nutella, sweetener, and vanilla until well mixed.
• 2. Transfer to an 8 inch square pan lined with parchment paper. (Or use a smaller pan for thicker bars.) Use a second sheet of parchment to press down very firmly.
• 3. Refrigerate or freeze the Nutella rice krispie treats until chilled.
• 4. Make the optional chocolate coating by carefully melting the chocolate chips in the microwave or on the stove top. Stir in a teaspoon of coconut oil if you want a smoother sauce.
• 5. Pour chocolate over the bars and use a spatula or spoon to spread it out evenly. Refrigerate about ten minutes to set the chocolate, then slice into bars or squares.
• 6. Store leftovers covered on the counter for two days, or in the refrigerator or freezer for longer term storage.
• View Nutrition Facts

Video

Notes

Also make sure to try this easy Chocolate Mug Cake.

 

Nutrition

Serving: 1bar | Calories: 100kcal | Carbohydrates: 14g | Protein: 5.5g | Fat: 2g | Saturated Fat: 0.7g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 180mg | Potassium: 27mg | Fiber: 1.5g | Sugar: 8g | Vitamin A: 12IU | Calcium: 10mg | Iron: 3mg

More ways to use Nutella

2 Ingredient Nutella

Protein Bars

Pistachio Nutella

Nutella Banana Bread

Pumpkin Nutella

Nutella Crescent Rolls

Homemade Ferrero Rocher

The post Nutella Rice Krispie Treats appeared first on Chocolate Covered Katie.

These chewy chocolate coconut bars feature three layers of buttery coconut and melted chocolate. They taste like a magic cookie bar combined with an inside-out Mounds bar!

Why you’ll love these easy chocolate coconut bars

No bake treats. The bars come together in minutes, with no oven required. It’s the perfect snack or dessert for a hot summer day.

Easy to make at home. You need just 5 ingredients!

Freezer friendly. Prepare a big batch and store them in the freezer, for instant happiness whenever you’re craving chocolate and coconut.

Good for feeding a crowd. The coconut fudge bars are easy to transport or leave out unrefrigerated, meaning they are a great choice for parties, potlucks, book clubs, or any other time you need a crowd pleasing recipe in a hurry.

Customizable. You can create endless different flavors, with sugar free, gluten free, keto, dairy free, egg free, paleo, and vegan options all included.

You may also like this Coconut Ice Cream

Step by step recipe video

Key ingredients

Coconut – The recipe calls for three and a half cups of shredded unsweetened coconut. For best results, do not use sweetened coconut because the bars will taste too sweet. To avoid crumbly bars, I also recommend against substituting low fat shredded coconut.

Chocolate Chips – I like dark chocolate chips. Semi sweet or no sugar chocolate chips work, as do chopped chocolate bars.

Sweetener – This can be a liquid sweetener, like pure maple syrup or agave or honey. Or you can do a low carb and sugar free version with stevia or powdered erythritol and water.

Coconut Oil – Choose either unrefined or refined coconut oil, or an equal amount of melted coconut butter. Do not omit this ingredient or swap it for vegetable oil, because coconut oil hardens when chilled and helps the bars to properly set.

Salt – Just a little salt adds dimension and keeps the bars from tasting flat. You can technically leave it out, but only if you must.

Vanilla Extract (optional) – I like to include half a teaspoon of pure vanilla extract, to enhance the sweet coconut flavor.

Almond Butter (optional) – A third cup of almond butter adds healthy fats and protein, plus a smooth finish to the chocolate. It also gives you a thicker chocolate layer. You can omit the almond butter if you prefer. (If you want tree nut free bars but still want a thicker chocolate layer, just add more chocolate chips.)

How to make chocolate coconut bars

1. Line an eight inch square pan with parchment paper or wax paper. Set this pan aside.
2. Throw the shredded coconut and coconut oil, sweetener, vanilla extract, and salt into a food processor. Blend until evenly combined. (If you do not own a food processor, you can stir everything together by hand. It is best to increase the coconut oil by two tablespoons if stirring by hand, to keep the base from crumbling.)
3. Spread about two thirds of the coconut mixture into your prepared pan. Press down really well with your hands or a large spoon or a sheet of parchment paper.
4. Carefully melt the chocolate chips in a heat safe bowl. You can microwave one minute, stir, then microwave in ten second increments, stirring after each. Or melt the chocolate using the double boiler method on the stove top.
5. Stir the optional almond butter into the chocolate sauce until completely smooth. Then spread over the layer of coconut in the baking pan.
6. Finally, disperse the remaining coconut over the chocolate. Refrigerate or freeze until firm enough to slice into squares or bars.
7. Outdoors on a cool day or in a cool indoor environment, the no bake snack bars can sit out unrefrigerated. Store any leftovers in a covered container in the refrigerator or freezer for up to a month.

Katie’s favorite flavor variations

Cherry: Decrease the sweetener in the recipe below by one tablespoon. Blend two tablespoons of cherry jam in with the coconut, for your very own homemade Australian Cherry Ripe bars.

White Out: Swap the dark or semi sweet chocolate chips for white chocolate chips. Or butterscotch chips, cinnamon chips, or Vegan Peanut Butter Chips. Or… you get the picture.

Chocolate Strawberry: Add a layer of thinly sliced strawberries over top of the chocolate layer. This same idea works with raspberries, blueberries, or sliced bananas as well.

Peanut Butter: Use creamy or crunchy peanut butter instead of the almond butter. Chocolate coconut peanut butter? Yes, please!

Caramel: Spread melted caramels or Coconut Caramel over top of the chocolate layer.

Toasted Coconut: Before blending, toast the shredded coconut in a pan over low heat just until it begins to turn light brown. (It will turn darker brown as it cools.) Proceed with the recipe.

Almond Joy: The original version tastes like a Mounds Bar candy bar. Turn it into an almond joy by simply pressing a whole almond into the top of each sliced bar.

The bars were adapted from my Coconut Balls and these Homemade Bounty Bars.

Print

Chocolate Coconut Bars

Sweet coconut surrounds a rich chocolate center in these no bake chocolate coconut bars. It’s no wonder the recipe is such a huge crowd pleaser!

Course Dessert

Cuisine American

Keyword almond butter, chocolate, coconut, no bake

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 25 bars

Calories 100kcal

Author Katie Higgins

Ingredients

• 3 1/2 cups shredded unsweetened coconut (210g)
• 1/4 cup pure maple syrup or honey (60g), or stevia equal in sweetness to 1/4 cup
• 1/2 cup melted coconut oil or coconut butter (100g)
• 3 tbsp water or additional coconut oil, only if using stevia
• 1/4 tsp salt
• 1/2 tsp pure vanilla extract (optional)
• 1 1/2 cup chocolate chips or sugar free chocolate chips (270g)
• 1/3 cup almond butter (80g) (optional)

Instructions

• *For seven fun flavor variations, see above.
• 1. Line the bottom of an eight inch square pan with parchment paper. Set aside.
• 2. Process the coconut, oil, sweetener, vanilla, and salt in a food processor until evenly mixed. (You can technically stir by hand, but I recommend adding two tbsp extra oil to avoid crumbly bars.)
• 3. Firmly press down about 2/3 of the blended coconut into the bottom of the pan.
• 4. Carefully melt the chocolate chips in a heat safe bowl. You can use the microwave (heat one minute, stir, then heat in 10 second increments and stir after each) or the double boiler method.
• 5. Stir the optional almond butter into the melted chocolate. Spread over the coconut layer.
• 6. Scatter remaining coconut on top of the chocolate layer. Then chill the chocolate coconut bars in the refrigerator or freezer until firm enough to slice into squares.
• 7. The recipe is fine to leave out in a cool room for a few hours. Refrigerate or freeze leftovers in a covered container for up to one month.
• View Nutrition Facts

Video

Notes

Want a coconut free version? Try these Chocolate Oatmeal Fudge Bars.

 

Nutrition

Serving: 1bar | Calories: 100kcal | Carbohydrates: 6g | Protein: 1.2g | Fat: 9g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Sodium: 24mg | Potassium: 27mg | Fiber: 3g | Sugar: 0.4g | Vitamin A: 1IU | Iron: 2mg

More no bake chocolate snacks

No Bake Brownie Bites

Peanut Butter Truffles

Chocolate No Bake Cookies

Keto Chocolate Mousse

Chocolate Protein Cookies

Homemade Chocolate Bars

Chocolate Chia Pudding

Chocolate Protein Bars

The post Chocolate Coconut Bars appeared first on Chocolate Covered Katie.

This healthy strawberry banana bread recipe is thick, fluffy, and packed with fresh summer strawberries!

Why you’ll love this strawberry banana bread

• Easy to prepare. You don’t need any fancy equipment or expensive ingredients to make your own bakery worthy banana bread from scratch.
• More strawberries than other recipes. The quick bread includes over a full cup of diced strawberries, for what might just be the best banana bread ever.
• A delicious way to use up leftover bananas. If you ever find yourself with extra bananas sitting on the kitchen counter, now you know what to do with them!
• Perfect for breakfast or snack. It’s a great option for overnight guests or after school snacking. I first baked the recipe a few months ago for a family brunch, and I was asked to bring it to every family event in the future.
• Refined sugar free. The strawberry banana loaf contains no white sugar and can also be gluten free, oil free, egg free, dairy free, and vegan. And it’s just 100 calories a slice!

You may also like this Strawberry Dole Whip

Strawberry banana loaf recipe video

Key ingredients

Strawberries – Fresh or frozen strawberries both work well in the recipe. Choose ripe strawberries that are deep red, without white or light pink tops. The stems should be a vibrant shade of green and berries should feel firm, not mushy.

Bananas – You will need one and a half cups of mashed banana, which is equal to about three medium size bananas. If using frozen bananas, peel before freezing and thaw before mashing.

Flour – I’ve made the loaf with spelt, white all purpose, or all purpose gluten free flour. Whole wheat flour technically works but yields a denser, chewier texture. So it is not my favorite option here.

*If you’d like to use almond flour, go with this Almond Flour Banana Bread.

Sweetener – The recipe calls for half a cup of pure maple syrup, agave, or honey. I have never tried substituting granulated sugar so cannot vouch for that swap.

Cinnamon – Stirring a spoonful of ground cinnamon in with the dry ingredients adds natural sweetness and a hint of spice.

Vanilla Extract – Pure vanilla extract both heightens and compliments the strawberry flavor of this homemade strawberry banana cake loaf.

Other Ingredients – The recipe also calls for baking soda, salt, and baking powder.

Protein Powder (optional) – To get more protein in my diet, I often include a half cup of plain unsweetened protein powder. I like pea protein powder, but you can use whatever you have on hand. Or increase the flour and omit the protein powder if you prefer.

Oil (optional) – Use vegetable oil or melted coconut oil for a rich texture and taste. Or replace some or all of the oil with water. Thanks to the moisture in the bananas, the low fat option is surprisingly still soft and moist.

Use leftovers strawberries for Strawberry Oatmeal Bars or Strawberry Sorbet

How to make the best strawberry banana bread

1. Step one is to preheat your oven to 350° Fahrenheit or 176° Celsius. Grease a standard 9 by 5 inch loaf pan well, with oil or fat free oil spray. Set the pan aside.
2. Add the mashed bananas, diced strawberries, water, optional oil, sweetener, and pure vanilla extract to a large mixing bowl. Stir well.
3. Stir in the flour, baking soda, baking powder, salt, and cinnamon until just evenly mixed.
4. Spread the banana bread batter into your prepared baking pan, and smooth out the top of the batter with a spoon or a spatula.
5. Bake forty minutes on the oven’s center rack.
6. When time is up, turn off the heat but do not open the oven door. Let the banana quick bread sit in the turned-off oven an additional ten minutes. This step allows the center to keep cooking without over browning or burning the top.
7. Then test for doneness by inserting a toothpick into the center of the loaf. It is done if the toothpick comes out mostly clean.
8. Remove from the oven, slice, and enjoy. Or let the pan fully cool before loosely covering with a towel and refrigerating overnight. Taste and texture are even better the next day!
9. Store any leftovers after a day in a covered container. The recipe should keep for about four days in the fridge or up to two months in the freezer.

Serving suggestions

Delicious plain. Served unfrosted, this strawberry recipe is incredibly tasty on its own.

Top with a spread. It’s even better spread with softened peanut butter or almond butter, cream cheese, fruit jam, nondairy Greek yogurt, or Homemade Nutella.

Treat it like cake. The texture is so soft and buttery, it honestly reminds me more of strawberry banana cake than bread. If you add a basic strawberry glaze or frosting, you’d never know this is actually a healthy breakfast instead of a decadent dessert pastry.

Add some chocolate. For my fellow chocoholics, feel free to stir in a handful of mini chocolate chips or white chocolate chips with the dry ingredients. So so so good!

While the oven is hot, bake these Applesauce Muffins

The recipe was adapted from my Vegan Lemon Bread and this Apple Bread.

Print

Strawberry Banana Bread

This easy strawberry banana bread recipe is moist, delicious, and loaded with ripe bananas and sweet strawberry flavor!

Course Breakfast, Snack

Cuisine American

Keyword banana, banana bread, strawberries, strawberry

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 14 slices

Calories 100kcal

Author Katie Higgins

Ingredients

• 1 1/2 cups mashed banana (360g) (For banana free, try this Strawberry Bread)
• 1 1/2 cups diced strawberries (180g) (fresh or thawed frozen)
• 1/2 cup pure maple syrup or honey (120g)
• 1/4 cup water (60g)
• 1/4 cup oil or additional water (48g)
• 2 tsp pure vanilla extract (10g)
• 1 1/2 cups flour (180g) (spelt, white, or gluten free all purpose flour)
• 1/2 cup protein powder or additional flour (60g)
• 1 tsp baking soda
• 3/4 tsp baking powder
• 3/4 tsp salt
• 1/2 tsp ground cinnamon

Instructions

• 1. To make strawberry banana bread, first preheat the oven to 350° Fahrenheit (176° Celsius).
• 2. Grease a 9×5 inch loaf pan or line the bottom with parchment paper. Set aside.
• 3. Whisk the mashed banana, strawberries, sweetener, water, optional oil, and pure vanilla extract until well mixed.
• 4. Stir in the dry ingredients until just evenly mixed.
• 6. Transfer the batter to the prepared baking pan and smooth down the top with a spatula.
• 7. Bake on the center rack of the oven for 40 minutes. Then turn off the heat and leave the loaf in the turned-off oven an additional 10 minutes.
• 8. Check for doneness by inserting a toothpick into the center of the banana bread. It should come out mostly clean.
• 9. Slice and enjoy! Or let cool fully before loosely covering the pan with a towel and refrigerating overnight. Any leftovers after a day should be refrigerated or frozen in an airtight covered container.
• View Nutrition Facts

Video

Notes

Also be sure to make this popular Protein Banana Bread.

 

Nutrition

Serving: 1slice | Calories: 100kcal | Carbohydrates: 21g | Protein: 6.9g | Fat: 0.6g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Sodium: 130mg | Potassium: 375mg | Fiber: 4.5g | Sugar: 8g | Vitamin A: 230IU | Vitamin C: 2mg | Calcium: 46mg | Iron: 1mg

Reader favorite banana bread recipes

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Nutella Banana Bread

Pumpkin Banana Bread

Apple Banana Bread

Healthy Banana Bread

The post Strawberry Banana Bread appeared first on Chocolate Covered Katie.

This moist and delicious homemade almond flour banana bread recipe might be the best banana bread you’ll ever try!

The best almond flour banana bread

Forget everything you thought you knew about banana bread.

Without any white flour to weigh down the flavor, the wholesome and grain free banana bread has the most unbelievable melt-in-your-mouth texture.

I ate two slices with breakfast three hours ago, and I’m still dreaming about it.

This naturally gluten free banana bread recipe can also be oil free, dairy free, low carb, and vegan, with no sugar added and no coconut flour required.

While I know almond flour is often expensive and not always easy to find, the results of this healthy breakfast or snack recipe are absolutely worth it.

So if you’re wondering what you can make with almond flour, definitely give this recipe a try. Honestly, I wasn’t prepared for it to taste so good!

Also try these Keto Brownies (8 ingredients)

Step by step video

Above, watch the almond flour banana bread recipe video

Low carb banana bread

To make the banana loaf, I started by doubling this recipe for Keto Muffins, replacing the milk in the muffin batter with mashed banana.

But who ever heard of a banana bread with only half a cup of banana?

There were two extra bananas sitting on my counter, so I decided to throw them in too. Edible experiments are the best kind. And was it ever a good decision!

I’d planned to make the paleo bread for my parents when they came to visit, as a healthier breakfast option to help them eat fewer white carbs.

But I fell so in love that I ended up eating half the recipe by myself before they even arrived and thus had to make a second loaf to share. 

It’s not a traditional texture at all… more like a dense and fudgy cheesecake texture. However it does make clean slices. I let the bread sit out overnight on the first night and then put leftovers in the fridge the next day.

*For nut-free, try this Protein Banana Bread

Almond flour banana bread ingredients

Almond Flour – You need two cups of almond flour for the quick bread. Do not substitute whole wheat or all purpose flour, because traditional flours will not work well here.

Bananas – This is a great way to use up those extra ripe bananas sitting on your kitchen counter. For a sweet caramel flavor, look for spotted or fully brown banana peels. If you want to use frozen bananas, peel them before freezing and thaw before mashing.

Eggs or Flax Seeds – Eggs act as a binder and leavening agent. They are an important component of almond flour recipes without gluten to provide structure. Vegans may use flax eggs (ground flaxmeal mixed with water) or prepared egg replacer.

Baking Powder – This is another leavening agent. The baking powder will give you a light, fluffy baked good with a tender crumb.

Salt – A half teaspoon of salt adds depth of flavor to the almond flour loaf, balancing out the natural sweetness of the bananas.

Vanilla Extract – Use pure vanilla extract instead of artificial vanilla flavoring for the best taste.

Optional Ingredients – I love to stir in a handful of mini chocolate chips or diced walnuts for a delicious crunch. You can also add a fourth cup of blueberries or finely chopped strawberries.

What is almond flour? Is it the same as almond meal?

Almond flour is a paleo and grain free flour made from blanched almonds that have been ground into a fine consistency.

The skins are usually removed after blanching, resulting in a light color and smooth finish. Almond flour gets its name due to its texture resemblance to wheat flour, but it contains no gluten.

Almond meal is also made from ground almonds but tends to have a courser texture and darker appearance due to the skins being left on the unblanched and unpeeled almonds.

While there are differences between almond flour and almond meal, the two can be used interchangeably in many low carb recipes, including the almond banana bread recipe below and in my Keto Peanut Butter Cookies.

Is the almond flour banana bread recipe vegan?

Without any milk, cream, or butter, the recipe is already dairy free.

For the eggs of choice in the recipe, you can use either 2 tablespoons of Bob’s egg replacer mixed with 6 tablespoons of water, or it also works with flax eggs for a plant based version.

I’m sure there are other egg replacers I haven’t tried that will also work here, so be sure to report back with results if you experiment.

Is banana bread keto friendly?

Bananas are low in fat and sodium, cholesterol free, and packed with nutrition, including fiber, potassium, folate, vitamins and antioxidants.

However, bananas are also a high carb fruit, with over twenty grams of net carbs in one banana. This means that bananas are not keto diet friendly. So the idea of keto banana bread is an oxymoron.

(As someone who often adds bananas to smoothies, oatmeal, and baked goods, I don’t think I would be too great at following a keto lifestyle.)

If you need a truly keto banana bread recipe, I recommend making your favorite basic regular keto bread recipe and just add banana extract for a banana flavor without as many of the carbohydrates.

The recipe below is lower carb than traditional banana bread. This one has about half the carbs of regular banana bread and around a third of the net carbs. There are seven grams of net carbs in this banana bread recipe.

You also might like this Keto Pumpkin Bread

How to make almond flour banana bread

1. To make the recipe, start by preheating the oven to 325° Fahrenheit or 162° Celsius. Grease a standard 9×5 inch loaf pan with oil, or line the bottom with parchment paper.
2. Peel and mash the bananas well with a fork.
3. Combine the almond flour, baking powder, salt, eggs or egg free alternative, vanilla extract, and mashed bananas in a large mixing bowl. Stir well to form a smooth batter. Since the recipe is gluten free, there’s no need to worry about overmixing.
4. Transfer the batter to your prepared loaf pan, then bake on the center rack of the oven for fifty minutes.
5. Test for doneness by inserting a toothpick into the center of the loaf. It is done when the toothpick comes out mostly clean.
6. Let the recipe cool before going around the sides with a knife and very carefully popping it out onto a serving plate. Slice and enjoy. Alternatively, you may simply cut slices from inside the pan.
7. Ensure leftover banana bread is fully cooled before covering very loosely with cloth or paper towels.
8. The almond flour banana bread can be left out at room temperature overnight. For longer storage, refrigerate for up to five days in a covered container. Or freeze individual slices with a layer of parchment paper in between to prevent sticking. Frozen banana bread should be good for up to two months. Defrost and reheat before serving.

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Almond Flour Banana Bread

This paleo and gluten free almond flour banana bread recipe is perfect for a healthy snack or breakfast.

Course Breakfast, Snack

Cuisine American

Keyword almond flour, banana, gluten free, low carb, paleo

Cook Time 50 minutes minutes

Total Time 50 minutes minutes

Servings 12 slices

Calories 83kcal

Author Katie Higgins

Ingredients

• 2 cups almond flour (240g)
• 3 bananas (360g)
• 2 eggs or flax eggs
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 tsp pure vanilla extract
• 1/4 tsp ground cinnamon (optional)

Instructions

• 1. Preheat the oven to 325° Fahrenheit or 162° Celsius. Grease a 9×5 inch loaf pan with oil, or line the bottom with parchment paper.
• 2. Peel and mash the bananas well with a fork, then stir all almond flour banana bread ingredients in a large mixing bowl until smooth.
• 3. Transfer the batter to the prepared loaf pan. Bake on the center rack of the oven for 50 minutes, or until a toothpick inserted into the center of the loaf comes out mostly clean.
• 4. Let cool, then slice from inside the pan or go around the sides with a knife and pop the bread out onto a serving plate.
• 5. Store cooled leftover banana bread loosely covered on the counter for up to one day or in a covered container in the refrigerator for up to four days. For longer storage, slice and freeze leftovers for up to two months.
• View Nutrition Facts

Video

Notes

*If you prefer a traditional recipe, make this Healthy Banana Bread.

 

Nutrition

Serving: 1slice | Calories: 83kcal | Carbohydrates: 9g | Protein: 2.4g | Fat: 4.9g | Saturated Fat: 0.4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2.5g | Sodium: 98mg | Potassium: 200mg | Fiber: 2g | Sugar: 3.9g | Vitamin A: 15IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg

Almond Flour Recipes

Keto Cake

Almond Flour Muffins

Blueberry Crisp

Keto Cookies

Almond Flour Zucchini Bread

Chickpea Cookie Dough

Keto Mug Cake

Cauliflower Pizza Crust

Keto Pancakes

Keto Blueberry Muffins

The post Almond Flour Banana Bread appeared first on Chocolate Covered Katie.

These homemade chocolate zucchini muffins are loaded with rich chocolate flavor. They’re healthy enough for breakfast and decadent enough for dessert!

Why you’ll love these chocolate zucchini muffins

• Soft, moist texture. The hidden vegetable adds moisture without extra fat, giving you perfectly fluffy muffins every single time.
• Two types of chocolate. Using both high quality cocoa powder and chocolate chips makes these double chocolate muffins extra chocolatey and delicious.
• Family favorite muffins. I’ve been baking this recipe for years, and my entire family loves it too. The cake-like chocolate muffins are a great way to use up farmers market zucchini or sneak more veggies into your diet. No one can ever tell!
• Dairy free & low calorie. They’re under 100 calories each, with egg free, gluten free, vegan, and sugar free options. Thanks to the zucchini and antioxidant rich cocoa, each muffin offers health benefits, including 14% of the RDA for fiber and 7% iron.
• Easy to make, easy to eat. You need just one bowl and a few basic ingredients. The recipe is freezer friendly and non messy. It’s a good choice for any time you want an instant breakfast or a quick snack on the go.

You may also love this Healthy Chocolate Banana Bread

Step by step recipe video

Key ingredients

Zucchini – The recipe calls for three fourths of a cup grated fresh zucchini, which equals about one medium green zucchini. Feel free to substitute an equal amount of yellow summer squash.

Cocoa Powder – Use unsweetened cocoa powder as opposed to Dutch processed cocoa. It should be readily available in the baking aisle of most grocery stores. You may sub chocolate protein powder for up to two tablespoons of the cocoa if preferred.

Flour – I’ve had success with all purpose white flour, cup for cup gluten free flour, and spelt flour. The spelt is my personal favorite, because it’s whole grain and yields a lighter cake texture than using whole wheat flour.

*For those interested in a keto or paleo zucchini recipe, try this Almond Flour Zucchini Bread.

Sweetener – This can be classic white sugar, unrefined cane sugar, or any sugar free granulated sweetener that measures like sugar. I’ve not tried pure maple syrup or honey here so cannot vouch for liquid sweeteners as a substitution.

Vanilla Extract – Pure vanilla extract enhances the deep chocolate flavor in the muffins. For the best taste, buy pure vanilla extract instead of imitation.

Water – I like making a vegan version of the recipe, which still rises just fine without eggs. If you are not plant based, you can swap out the water for two whole eggs.

Other Ingredients – Salt adds depth of flavor, and baking powder acts as a leavening agent, giving the finished muffins a nice domed top.

Oil (optional) – The cupcakes will taste richer with a tender crumb if you include a fourth cup of vegetable oil or melted coconut oil. Unsalted butter or nondairy butter also works.

For oil free and low fat healthy chocolate zucchini muffins, replace the oil with high protein Greek yogurt or mashed banana. Chocolate banana zucchini bread muffins? Yes, please.

Chocolate Chips (optional) – As a chocoholic, I almost always stir a generous handful of mini dark chocolate chips into the batter and sprinkle some more on top. You can never have too much chocolate!

How to make the recipe

1. Begin by preheating the oven to 350° Fahrenheit or 176° Celsius. Line or grease a standard size cupcake pan, or take out a silicone muffin pan.
2. Wash and finely grate the zucchini, using a box grater or a food processor. Set the grated zucchini aside.
3. Next, combine the dry ingredients (flour, cocoa powder, sweetener, baking powder, salt, and optional chocolate chips) in a large mixing bowl. Stir until well mixed.
4. Whisk the wet ingredients (zucchini, oil or yogurt, eggs or water, and pure vanilla extract) into the bowl of dry ingredients until just evenly mixed. Do not over-stir.
5. Portion the chocolate muffin batter into your prepared baking pan. It should fill up a dozen muffin tins about two thirds of the way.
6. Add more chocolate chips to the tops if desired. Then bake on the center rack of the oven for sixteen minutes or until muffins have risen. A toothpick inserted into the center of a muffin should come out mostly clean when they are done.
7. Let the chocolate baked goods cool before enjoying plain, or spread with peanut butter, almond butter, cream cheese, or any other garnishes of choice.

The recipe was adapted from my Chocolate Zucchini Cake and this Chocolate Zucchini Bread.

Print

Chocolate Zucchini Muffins

Course Breakfast, Dessert

Cuisine American

Keyword chocolate, zucchini

Cook Time 16 minutes minutes

Total Time 16 minutes minutes

Servings 12 muffins

Calories 60kcal

Author Katie Higgins

Ingredients

• 1 1/2 cups flour (spelt, white, or gluten free all purpose) (180g)
• 9 tbsp unsweetened cocoa powder (45g)
• 1 cup sugar or granulated sugar free sweetener (190g)
• 1 tsp baking powder
• 3/4 tsp salt
• 3/4 cup grated zucchini (packed) (180g)
• 1/4 cup oil (or yogurt or mashed banana for low fat) (48g)
• 2 eggs or 1/2 cup water
• 1 tbsp pure vanilla extract (15g)
• 1/2 cup chocolate chips (optional)

Instructions

• 1. Preheat the oven to 350° Fahrenheit (176° Celsius). Line or grease a standard size muffin tin.
• 2. Add the flour, cocoa powder, sweetener, baking powder, salt, and chocolate chips to a large bowl and stir very well.
• 3. Whisk in the wet ingredients (zucchini, eggs or water, oil, and vanilla extract) until just evenly mixed. Do not over-stir the batter.
• 4. Divide the mixture evenly into the muffin tin. Sprinkle more chocolate chips on top if you wish.
• 5. Bake on the oven's center rack for 16 minutes or until a toothpick inserted into the center comes out mostly clean.
• 6. Let cool, then enjoy. If you can wait, the chocolate zucchini muffins taste even more delicious the next day!
• 7. Once cooled, store leftovers loosely covered at room temperature overnight or in a covered container in the refrigerator or freezer for longer storage.
• View Nutrition Facts

Video

Notes

Readers also like these homemade Applesauce Muffins.

 

Nutrition

Serving: 1muffin | Calories: 60kcal | Carbohydrates: 13g | Protein: 3.9g | Fat: 0.8g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 130mg | Potassium: 198mg | Fiber: 3.8g | Sugar: 0.4g | Vitamin A: 120IU | Vitamin C: 3mg | Calcium: 12mg | Iron: 1mg

More healthy baked goods

Black Bean Brownies

Banana Carrot Cake

Apple Bread

Healthy Chocolate Chip Cookies

Vegan Cheesecake

Zucchini Brownies

Blueberry Crisp

The post Chocolate Zucchini Muffins appeared first on Chocolate Covered Katie.

These secretly healthy peanut butter cookies are packed with wholesome ingredients and delicious peanut butter flavor!

The best healthy peanut butter cookies

This soft and chewy cookie is sure to instantly win you over.

With just three ingredients plus a pinch of salt and vanilla, the super simple peanut butter cookie recipe is one you’ll want to make again and again.

The no bake cookies are quick to prepare without an oven. And they can be vegan, gluten free, flourless, soy free, dairy free, egg free, and oil free.

With no butter and no sugar added, they have absolutely no business tasting so good!

Also try these Vegan Chocolate Chip Cookies

Step by step recipe video

Peanut butter cookie health benefits

Made with all natural ingredients, no flour, and no refined sugar, these might just be the healthiest peanut butter cookies you will ever find.

• Each homemade peanut butter cookie contains just 70 calories.
• They are low in saturated fat, trans fat free, and cholesterol free.
• In contrast to white sugar, superfood dates are high fiber and high in potassium, magnesium, and antioxidants. Dates are an easily digestible source of energy and are widely considered to be great pre or post workout fuel for athletes.
• The healthy cookies give you 2.6 grams of fiber and 2.5 grams of protein per serving.
• Unlike many other healthy peanut butter cookie recipes, this one calls for no banana. If you prefer peanut butter banana cookies, try these Banana Oatmeal Cookies.

Healthy peanut butter cookie ingredients

Peanut butter – The recipe works with either crunchy or creamy peanut butter. I personally love the added texture of crunchy peanut butter. Unless you are on a low sodium diet, it is best to use salted peanut butter.

While popular regular peanut butter brands like Skippy or Jif taste just as good, natural peanut butter is a healthier choice. Therefore I recommend choosing an option without added sugar if one is available.

Roasted peanuts – Look for roasted peanuts with salt at the grocery store. Or as a fun paleo friendly variation, substitute an equal amount of salted roasted almonds, cashews, or pecans.

Dates – The healthy cookies are refined sugar free and naturally sweetened with dates. Dried Medjool dates give you the best results, thanks to their soft texture and slight caramel flavor. Buy whole pitted dates or remove the pits at home before adding them to the food processor.

If you do not have dates on hand, you may substitute other dried fruit like raisins, dried figs, or apricots. The taste will differ, but each version is tasty in its own right.

*If you want a low carb option, try these Keto Peanut Butter Cookies.

Salt – I love a good salty peanut butter cookie. Adding a few dashes of salt deepens the rich peanut buttery flavor of these cookies.

Vanilla extract (optional) – If you have pure vanilla extract on hand (not imitation vanilla flavoring), you can pour in a fourth teaspoon to compliment the nutty peanuts and highlight the natural sweetness of the dates.

Other ingredients – Before or after blending, feel free to throw in a handful of chia seeds, hemp seeds, shredded coconut, or mini chocolate chips.

Still craving cookies? Make Snowball Cookies

Katie’s favorite flavor ideas

Chocolate Peanut Butter Cookies: Add two tablespoons cocoa powder or raw cacao powder to the ingredients below. If desired, press a Hershey’s kiss or piece of dark chocolate into the middle of each. Or dip finished cookies in melted chocolate.

Peanut Butter Coconut Cookies: Replace two tablespoons of the peanut butter with an equal amount of coconut butter. Throw about two tablespoons of shredded coconut into the food processor, or roll cookies in shredded coconut at the end.

Healthy Almond Butter Cookies: Use almond butter and unsalted roasted almonds instead of the peanuts and peanut butter. I have not tried almond flour here.

Peanut Butter Oatmeal Cookies: Blend a tablespoon of rolled oats, quick oats, or oat flour in with the other ingredients.

Peanut Butter Protein Cookies: Blend in one scoop sweetened or unsweetened protein powder of your choice. If the cookie dough is too dry, add an extra tablespoon or two of peanut butter and blend again.

For a more traditional recipe, make Vegan Peanut Butter Cookies

How to make healthy peanut butter cookies

1. Gather all of your ingredients and take out a high quality food processor.
2. Add the peanut butter, roasted peanuts, dates, salt, and pure vanilla extract to the food processor. (Using a blender is not recommended because it will yield a very sticky dough.)
3. If adding chocolate chips or peanut butter chips, you can throw them in now or near the end. It is entirely your choice.
4. Blend everything together until fine crumbles form. The texture should resemble a sticky, course flour.
5. Transfer the peanut butter cookie dough to a large Ziploc bag and press it into one big cookie dough ball from inside the bag. Or simply use your hands to form the dough into one large ball.
6. Break off smaller pieces of dough. Roll tightly into balls, or shape into cookies. For authentic presentation, I like to press down into the cookies with a fork to create classic peanut butter cookie lines. Or you can flatten the dough and use cookie cutters to make circles or other shapes.
7. The cookies are now ready to be enjoyed. There is no oven or baking required!

Use up leftover peanut butter in this Peanut Butter Banana Smoothie

Frequently asked questions

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Healthy Peanut Butter Cookies

These healthy peanut butter cookies are easy to make with just 4 ingredients and no sugar added. They are naturally sweetened with dates!

Course Dessert

Cuisine American

Keyword dates, no bake, peanut butter

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 20 cookies

Calories 70kcal

Author Katie Higgins

Ingredients

• 1/2 cup peanut butter (120g)
• 1/2 cup roasted peanuts with salt (64g)
• 1 cup pitted dates (160g)
• 1/2 tsp salt
• 1/4 tsp pure vanilla extract (optional)

Instructions

• 1. To make the healthy peanut butter cookies, process the peanut butter, peanuts, dates, salt, and optional pure vanilla extract in a high quality food processor until crumbly and slightly sticky. (For best results, I do not recommend using a blender, because the texture becomes too sticky and the machine may overheat.)
• 2. If adding chocolate chips, you may include them now or after blending.
• 3. Press the no bake peanut butter cookie dough into one large ball. Then break off smaller pieces of dough and press into cookie shapes. I like to flatten each cookie with a fork, creating classic peanut butter cookie lines.
• 4. Store leftover cookies in a covered container on the counter for up to a week, or in the refrigerator for up to four months. These pb cookies also taste delicious straight from the freezer.
• View Nutrition Facts

Video

Notes

Readers also really love these Healthy Chocolate Chip Cookies.

 

Nutrition

Serving: 1cookie | Calories: 70kcal | Carbohydrates: 7g | Protein: 2.5g | Fat: 4g | Saturated Fat: 0.4g | Polyunsaturated Fat: 2.6g | Monounsaturated Fat: 1g | Sodium: 90mg | Potassium: 107mg | Fiber: 2.6g | Sugar: 4g | Vitamin A: 1IU | Calcium: 11mg

More easy healthy cookie recipes

Chocolate Protein Cookies

Chocolate No Bake Cookies

Sugar Free Cookies

Energy Balls

Chickpea Cookie Dough

Keto Cookies

Vegan Sugar Cookies

The post Healthy Peanut Butter Cookies appeared first on Chocolate Covered Katie.

Make your own creamy blended frozen mocha at home, with this easy step-by-step recipe. You don’t even need to leave your pajamas!

You’ll love this blended frozen mocha drink

• Tastes like a local coffee shop beverage, at a fraction of the cost.
• Thick, whipped texture and extra chocolatey flavor!
• Quick and simple to prepare in your kitchen with just 6 ingredients.
• Easily adaptable for dairy free or sugar free versions.
• You’ll find absolutely no artificial syrups here. The rich mocha flavor comes from real coffee and high quality cocoa powder.
• If you like the popular Starbucks Mocha Frappuccinos, this refreshing homemade recipe may become your new go-to chilled coffee drink.

Also try these Sweet Potato Brownies

Full recipe video

Benefits of making your own mocha coffee at home

Frozen coffees are seemingly everywhere these days.

From Starbucks, to McDonalds, to Dunkin Donuts, you don’t have to travel far to get your summer coffee fix.

It probably comes as no surprise that these frosty coffee drinks are far from healthy. A McDonalds Frappe Mocha packs 560 calories, 70 grams sugar(!), and an entire day’s worth of saturated fat into just one 16 ounce glass.

And a Starbucks Mocha Frappuccino, weighing in with 360 calories and 54 grams sugar, is hardly much better.

Luckily, recreating these creamy blended mocha beverages at home is extremely easy and can save you hundreds of calories per serving.

Not to mention all that sugar.

Topping it with Coconut Whipped Cream barely even moves the nutrition stats on this smooth, frosty beverage.

Translation: You can top your creamy frosted mocha drink with a mountain of homemade whipped cream.

All iced coffee should come with a mountain of whipped cream.

Mocha whipped coffee ingredients

Coffee – The recipe calls for instant coffee, which provides an intense coffee flavor without watering down the drink. You may use regular or decaf coffee granules.

Milk – Use full fat coconut milk, soymilk, whole milk, or barista oat milk for extra creamy results. Or go with low calorie unsweetened almond milk if you want a light version.

Cocoa Powder – Choose high quality unsweetened cocoa powder to give the coffee beverage a bold chocolate taste. As a fun variation, swap the cocoa for hot chocolate powder instead.

Sweetener – Add your favorite sweetener of choice to taste. Options that work well include regular sugar or unrefined sugar, pure maple syrup, honey, pitted dates, or sugar free stevia or powdered monk fruit. I do not provide a specific amount of sweetener in the recipe because it depends on if you use a sweetened milk and your own personal tastes. Taste the mixture before freezing, and sweeten as desired.

Other Ingredients – The frozen mocha recipe also calls for a pinch of salt for balance and pure vanilla extract to deepen the chocolate and coffee flavors.

How to make a blended frozen mocha beverage

1. Begin by combining the milk, cocoa powder, instant coffee granules, vanilla extract, salt, and sweetener in a large measuring cup. Whisk all ingredients well.
2. Taste, the increase sweetener if needed. You want the mixture to taste a little overly sweet, because the intensity of the sweetness decreases once frozen.
3. Pour into an ice cube tray or a shallow plastic container. Popsicle molds work too. You can do this step days in advance, for an almost instant frozen coffee whenever a craving hits.
4. Once frozen, pop the coffee mixture out of the containers and into a high speed blender. (Note: If your blender is not very powerful, let the coffee ice cubes thaw a bit before processing in the machine. You can technically make the recipe in a personal blender or food processor if the frozen coffee thaws first.)
5. Blend on high until thick and frosty, with a slushy Frappuccino texture.
6. Top the single serving frozen beverage with whipped cream and chocolate syrup or hot fudge sauce. Or dust with cocoa powder and serve in a fancy chilled glass with a straw.

For an option without a blender, make this Vegan Iced Latte

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Blended Frozen Mocha

This easy blended frozen mocha recipe is a whipped coffee beverage you can make at home with just a few ingredients!

Course Breakfast, Drinks

Cuisine American

Keyword chocolate, coffee

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1 serving

Calories 43kcal

Author Katie Higgins

Ingredients

• 1 cup milk of choice (240g)
• 1 1/2 tbsp unsweetened cocoa powder (7g)
• 1/4 tsp pure vanilla extract
• 1 tsp instant coffee (decaf or regular)
• 1 pinch salt
• 2 tbsp sugar or sweetener of choice to taste

Instructions

• 1. Whisk all ingredients together until evenly mixed.
• 2. Taste, then add sweetener as needed. You want it to taste a little overly sweet, as the sweetness will decrease once frozen.
• 3. Pour the mixture into an ice cube tray, shallow plastic container, or popsicle molds. Freeze. (You can do this step days in advance.)
• 4. Pop the frozen coffee into a high speed blender. Or if using a regular (not as powerful) blender, allow the coffee ice cubes to thaw enough that your machine can easily blend them. Blend on high until thick and slushy, with a texture similar to a Starbucks Mocha Frappuccino.
• 5. Serve with whipped cream and chocolate syrup if desired.
• View Nutrition Facts

Video

Notes

The recipe was adapted from my Starbucks Frappuccino Recipe.

 

Nutrition

Serving: 1serving | Calories: 43kcal | Carbohydrates: 4.6g | Protein: 2.5g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 2g | Sodium: 160mg | Potassium: 188mg | Fiber: 1.9g | Sugar: 0.1g | Vitamin A: 12IU | Calcium: 457mg | Iron: 1mg

More easy drink ideas

Orange Smoothie

Chocolate Protein Shake

Avocado Smoothie

Frozen Lemonade

Pumpkin Spice Latte

Piña Colada Smoothie

Peanut Butter Banana Smoothie

The post Blended Frozen Mocha appeared first on Chocolate Covered Katie.

This easy ice cream sandwich cake is super quick to make at home, with just 3 ingredients!

Why you’ll love this ice cream sandwich cake

• The frozen dessert is fun to prepare and perfect for birthdays, sleepovers, summer pool parties, or Fourth of July barbecues with family and friends.
• All of the ingredients should be readily available at your local grocery store.
• And unlike other similar ice cream cake recipes, this one requires no cream cheese, condensed milk, heavy cream, or chocolate pudding mix.
• It’s simple to customize and create different flavors, and everyone gets to add their own favorite toppings!

Readers also love these Apple Pie Egg Rolls

Step by step recipe video

Key ingredients

Ice cream sandwiches – To fill a standard 9×13 inch baking pan, you will need about nineteen full size vanilla ice cream sandwiches. Any brand will do, including gluten free, sugar free, or dairy free and vegan ice cream sandwiches. Mini ice cream sandwiches are also fine to use.

Whipped topping – I recommend full fat frozen whipped topping, because I have not tested the recipe with low fat or fat free varieties. Once again, keto and dairy free alternatives to Cool Whip work as well.

If you cannot find whipped topping, substitute an equal amount of ice cream. Feel free to use any flavor ice cream. I’ve made this DIY summer dessert in the past with vanilla, chocolate, and cookie dough ice cream, and it’s always delicious.

Variations and topping ideas

Red, white, and blue – For an easy patriotic ice cream sandwich cake, decorate the dessert with fresh blueberries, raspberries or sliced strawberries, and optional fruit jam between each layer. If you’re feeling fancy, arrange the berries in the shape of a flag. Top each slice with festive holiday sprinkles and a cherry if desired.

Cookies and cream – Sprinkle one cup of crushed OREO cookies on top of each ice cream sandwich layer. Add chocolate syrup and more OREOs at the end for presentation.

Nutella – Spread a layer of store bought or Homemade Nutella in between each layer. Sprinkle toasted hazelnuts over the finished ice cream cake.

Caramel fudge – This version is for true dessert lovers with a sweet tooth. Drizzle one 12 ounce jar of caramel sauce and one 12 ounce jar of hot fudge sauce over the first and second layers of whipped topping. Garnish with chopped peanuts, pecans, M&M’s, Butterfingers, Snickers, sliced bananas, or chocolate chips.

Dark chocolate – Use chocolate ice cream sandwiches instead of vanilla. Add the optional chocolate fudge sauce, and top with chocolate cookies or chocolate peanut butter cups.

Want a healthy version? Try this Yogurt Breakfast Cheesecake

How to make an ice cream sandwich cake

1. Unwrap the ice cream sandwiches ahead of time and store them in the freezer. This makes assembly a breeze once you’re ready to prepare the no bake cake.
2. Thaw one container of whipped topping for three to four hours in the refrigerator so it will be easier to spread. For best results, do not leave out on the counter or microwave, as it could result in soupy cream.
3. Arrange a single layer of ice cream sandwiches in a rectangular 9×13 inch pan, cutting one sandwich in half so they fill the entire bottom of the pan. (See the photos and video below for a visual tutorial.)
4. Spread one container of whipped topping evenly over the layer of frozen sandwiches. If using the chocolate fudge sauce and caramel sauce, drizzle them on at this time too.
5. Next, add a second layer of ice cream sandwiches. Then cover the pan and freeze for an hour or more. When preparing the homemade ice cream sandwich cake for a party, I like to follow steps one through five the day before and then freeze overnight. This means less work to do on the day of the event.
6. A few hours in advance, thaw the second container of whipped topping in the refrigerator. Spread it over the frozen cake just before serving.
7. Garnish with crumbled cookies, chocolate syrup, or your toppings of choice. This time, I chose to decorate the cake with patriotic fresh berries. Alternatively, leave the cake plain and let guests each garnish their own slices however they choose.
8. Slice and serve the ice cream pie on dessert plates with forks or spoons.

Frequently asked questions

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Ice Cream Sandwich Cake

This ice cream sandwich cake recipe is a huge crowd pleaser at parties. Guests love the layered chocolate and vanilla frozen dessert, and it's so simple to prepare!

Course Dessert

Cuisine American

Keyword cake, chocolate

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 25 servings

Calories 154kcal

Author Katie Higgins

Ingredients

• 19 ice cream sandwiches (dairy free, gluten free, or low carb varieties work too)
• 2 containers frozen whipped topping (Cool Whip or nondairy alternative) or vanilla ice cream (16 oz total)
• 12 oz hot fudge sauce (optional)
• toppings of choice

Instructions

• 1. Unwrap all of the ice cream sandwiches ahead of time. Thaw the containers of whipped topping in the refrigerator (not the counter or microwave) for three hours prior to use. This step makes them easier to spread.
• 2. Cover the bottom of a 9×13 inch pan with a single layer of ice cream sandwiches. You may need to cut the sandwiches to fit. (See video below for a helpful visual.)
• 3. Spread one container of the whipped topping over the ice cream sandwich layer. If using hot fudge sauce, drizzle it on now as well.
• 4. Add a second layer of ice cream sandwiches, then cover the pan and freeze at least 1 hour or overnight.
• 5. When ready to serve, spread a second thawed container of frozen whipped topping on top of everything. Garnish as desired with cookies, chocolate chips, patriotic berries, or cake toppings of your choice. You can slice and serve without toppings if preferred, letting guests decorate their own slices.
• 6. Store leftover ice cream sandwich cake covered in the freezer for up to a week.
• View Nutrition Facts

Video

Notes

Looking for more party desserts? Make Strawberry Pie or Chocolate Cheesecake.

 

Nutrition

Serving: 1serving | Calories: 154kcal | Carbohydrates: 20g | Protein: 2.5g | Fat: 6g | Saturated Fat: 4.3g | Polyunsaturated Fat: 1.7g | Sodium: 80mg | Sugar: 12g | Vitamin A: 1IU | Calcium: 14mg

More no bake frozen desserts

Peanut Butter Popsicles

Chocolate Frozen Yogurt

Healthy Chocolate Fudgsicles

Strawberry Dole Whip

Banana Ice Cream

Chocolate Sorbet Recipe

Buster Bars (homemade Dairy Queen copycat recipe)

Frappuccino Recipe

Lemon Frozen Yogurt

The post Ice Cream Sandwich Cake appeared first on Chocolate Covered Katie.

Wondering what to make for your July Fourth celebration this summer? Here are the 32 best healthy Fourth of July recipes according to readers, from appetizers to dessert!

Healthy Fourth of July Recipes

First up is my most popular July 4th recipe every single year.

Whether you’re attending an Independence Day holiday party or barbecuing in the backyard with family and friends, ending the night with this gooey chocolate chip cookie pie is always a great idea.

Deep Dish Cookie Pie

Black Bean Brownies

Apple Bread

Healthy Chocolate Chip Cookies

Strawberry Bread

Chocolate Hummus

Healthy Blueberry Muffins or Keto Blueberry Muffins

Vegan July Fourth recipes

Vegan Chocolate Chip Cookies

Vegan Apple Pie or Healthy Apple Pie

Blueberry Crisp

Vegan Brownies

Vegan Peanut Butter Cookies

Vegetarian Tamale Pie

Sugar free Fourth of July recipes

Keto Cheesecake

Keto Peanut Butter Cookies

Homemade Frozen Yogurt

Avocado Salad

Keto Brownies

Keto Cookies

Healthy fourth of July snacks

Brownie Batter Dip

Buffalo Cauliflower Wings

Zucchini Brownies

Blueberry Bars

Applesauce Cake

Peanut Butter Brownies

Oreo Cupcakes

Healthy holiday fruit desserts

Frozen Yogurt Bark

Apple Pie Egg Rolls

Healthy Blueberry Pie

Peach Crisp

Chocolate Covered Strawberries

No Bake Cheesecake

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