Chocolate Banana "Ice Cream"

I'll admit, I was totally skeptical about this recipe when I first saw it.  There's a secret ingredient in this chocolate banana ice cream that you don't typically think of when you are making a dessert. Avocado!  Seriously!  

But I tried it.  And I'm SO glad I did.  Not only is it delicious and you cannot tell there is avocado, but my kids LOVED it!  They kept asking for more chocolate ice cream, please!!  The avocado simply makes it extra creamy...and amazing.   

So easy to make - throw all of the ingredients into a food processor and blend.  If you are like me, you might sneak a taste or two (or a bowl) before you put it in the freezer because it's THAT good. Hey, just call it soft serve! 

Makes about 3 cups 

Chocolate Banana "Ice Cream"

3 medium frozen bananas, sliced'
1 ripe avocado
1/4 cup cocoa powder
2-3 teaspoons pure maple syrup or honey

In a bowl of a food processor, combine all of the ingredients and mix until smooth.  Taste for sweetness and add more syrup if necessary.  Pour into a freezer container and freeze for about 2 hours before serving.

(Source: adapted from Diet Taste)

Homemade Magic Shell

This, to me and especially my kids, IS like MAGIC!  How very cool to watch it go from runny to a crisp, chocolate shell when poured over ice cream.

Only two ingredients - chocolate and coconut oil.  Which, if you are like our house, we are never without coconut oil.  It has pretty much become a replacement for all butters and oils and we all love it!  I love knowing that this is so much better for my kids than the store-bought version full of preservatives.  

You can use dark chocolate chips, semi-sweet, peanut butter chips or even a combination!  How good would chocolate peanut butter be?! 

I store mine in a little jelly jar I saved.  Just reheat whenever you feel like a bit of ice cream, drizzle, watch the magic happen, and enjoy!!

Makes about 1 cup

Homemade Magic Shell 

1 1/2 cups dark or semi-sweet chocolate chips
2 TBSP coconut oil

Melt together in the microwave on 30 second intervals, stirring in between until completely melted. Drizzle over ice cream and store leftovers in an air tight container in the fridge.  Reheat in the microwave when serving again.

Chocolate Sorbet

I was so in the mood for chocolate ice cream the other day!  I remembered making Ina Garten's chocolate sorbet ages ago so I looked up that recipe again.  And in an effort to make it "cleaner" I substituted the white sugar for honey.  Perfection!!  

I used regular cocoa powder, but the added coffee makes this sorbet taste so decadent and rich - like dark chocolate!  I know they make a dark cocoa powder so you may even want to try that (and omit the coffee).  Like a grown up version of chocolate ice cream and it's so good!!!

Serves 4

Chocolate Sorbet

3/4 cup honey
1/2 cup cocoa powder
1/4 teaspoon pure vanilla extract
1/8 teaspoon sea salt
2 cups water
1/4 cup brewed coffee

In a large saucepan, mix the honey, cocoa powder, vanilla, and salt.  Stir in 2 cups water and the coffee.  Cook over low heat until the ingredients are dissolved.  Transfer to a bowl, cover with plastic wrap and refrigerate for about an hour.

Freeze the mixture in an ice cream maker according to the manufacturer's directions.  The sorbet will still be soft; place it in a plastic container and freeze for 1 hour or overnight.

(Source:  Adapted from Ina Garten)