No bake Frosty Chocolate Banana Cream Cups


Remember the Dole recipe contest I mentioned last week?

I got started my entry on Sunday morning with the full intention of grilling bananas, pineapple and tempeh, but the hot weather distracted me and I ended up with cups of ice cream.

I didn’t even get as far as preheating the grill!

Darn you bananas and your ability to make some of the best (and easiest) dairy-free ice cream I’ve ever had.

You could assemble this banana ice cream treat as a tart like the picture above, or portion out into 4 cups for cute individual treats.

I did both… because I’m awesome like that.

I imagine the cups being great for birthday parties, barbecues or… lunch on a Sunday.

I imagine the cups being great for dinner parties, barbecues or… lunch on a Sunday in my case.

print, email or text this recipe

No bake Frosty Chocolate Banana Cream Cups
Author: 
Recipe type: Vegan, Gluten-free, Dairy-free, Sugar-free, Yeast-free, Corn-free, Grain-free (option), Nut-free
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
8 ingredient gluten-free and vegan chocolate banana ice cream cups with no added sugar.
Ingredients
Chocolate base
  • ¼ cup milled flax seed
  • ¾ cup uncontaminated rolled oats *see note
  • ½ cup raisins soaked in ½ cup water for 40 minutes, reserve 2 tablespoon of the water
  • ¼ cup cacao powder
  • flesh from ½ vanilla bean or ¼ teaspoon pure vanilla extract
  • Pinch Himalayan rock salt
Banana cream
  • 4 bananas
  • ½ cup full fat coconut milk
  • flesh from ½ vanilla bean or ¼ teaspoon pure vanilla extract
  • Pinch Himalayan rock salt
Instructions
  1. Pulse raisins until smooth. Add remaining base ingredients and pulse until combined. Mixture should stick together when pressed. Divide mixture into 4 dessert-style cups. Press with fingers and set aside.
  2. Place bananas, coconut milk, vanilla bean and a pinch of salt in your blender and blend until smooth.
  3. Distribute banana mix into each cup, on top of the chocolate base.
  4. Place the cups in the freezer for 3-4 hours to chill.
    Notes
    If you’re sensitive to oats, replace with toasted quinoa flakes (toast in 350F oven for 5 minutes, cool and add to recipe). If you want to make the dessert grain-free, replace oats with unsweetened shredded coconut. Feel free to store these cups in the freezer for up to a week. Just make sure there is a lid on them so that they don’t get freezer burn. Allow to sit out on the counter for a couple of minutes before enjoying.

    Adding ground flax seed in the recipe helped to increase the fiber content of this treat substantially. You could also use oat bran or a couple of tablespoons of chia if that’s all you have laying around.

    I ended up pureeing the raisins until smooth just so Kevin didn’t know they were in there (he hates dried fruit!). Adding a couple of tablespoons of the raisin soak water helps the base ingredients form together really nicely.

    I chose to portion out the mix into 2 dessert cups and 1 mini tart pan.

    Be sure to press the mixture down firmly so that the banana cream doesn’t slip into the cracks and ruin the presentation.

    I chose to use coconut milk to add to the cream factor of the banana cream. If you’re looking to make this dessert quicker and lower the fat/calorie count, you could try mashing the bananas from frozen, similar to what I did here.

    Blend the mixture until smooth, then pour over top of the chocolate base.

    Proceed to lick up any drips and spills that may have occurred on your counter top before moving on ;)

    Voila! You now have a couple of cups/tarts just waiting for the freezer.

    Keep yourself busy for 3-4 hours while they harden and you’re ready to go!

    Portioned (healthy, gluten-free, vegan, high fiber, no added sugar, 8 ingredient) ice cream? Heck yes!

    Pin It

    34
    Comments | Leave Your Comment

    1. yummy! You’re such a tease in the morning! I wish I could eat this right now but I’d have to make it first and I can’t wait. :)

      • I was going to say… it could totally pass as a breakfast item. But you’re right, it takes 3-4 hours to set so definitely would have to be more like a late lunch now.

    2. These are genius! I’m definately making them. I love using raisins in this way, did Kevin notice that there were raisins in the crust? Love tricking people into eating something that they just think they don’t like, but really would/do! Have a great day Leanne!

      • He didn’t notice and I hope he doesn’t read this post either because he’ll totally freak! He ate ALL of the cups in the span of 2 days ;)

    3. Bananas are so versatile, love this recipe! I made a chocolate banana ‘cream’ pie using coconut milk too, very similar to this. I ate it all myself in a couple days, incredible!

    4. No added sugar?! Wow, that’s impressive. These look fantastic and if I weren’t allergic to bananas, I’d be in the kitchen whipping these up. At least I can try the crust! :)

      • You could do the same recipe with avocado instead of banana and flavor with a fruit of your choice :)

    5. I love this idea! They’re like little banana ice cream pies! I need to try these, it’s been so hot here. I love it, but these look like the perfect way to cool down. Now I’m thinking of all the different flavor possibilities – oh my!

    6. Hi! So, my body tends to not like bananas. What substitute could I use for this icecream? I noticed that most of your icecream recipes use bananas. Any suggestions?

    7. These look so awesome, but I only have light coconut milk on hand. do you think that will ruin them?

    8. These look amazing! With the weather getting warmer, I’ve been craving cool & creamy treats like this one. I was just about to put some bananas in the freezer for making banana ice cream, but I think I’ll make this recipe instead! I can’t wait to try it!

    9. Hello Leanne,

      I made those last night and they looked great! We had to wait until today to have them though…but “good things come to those who wait!” :-)

      I made mine in 4-oz canning jars and they look so cute, all sitting in the freezer like a bunch of chickadees! :-) From your recipe, exactly 8 4-oz jars.

      Thanks again for a super-quick and super-delicious recipe!

    10. How delicious! I love raw foods, and this looks both easy and tasty. I can’t consume oats very well, so maybe I can try the quinoa, or ground almonds. Yum.

    11. Yum! I’ve been having the hardest time trying to cut out ice cream. This will make it easier!

    12. Just wanted to say that I made these two nights ago and we dug in last night after allowing them to defrost for about 10 minutes. They are so delicious! Really a great recipe. We split one recipe into 8 small ramekins, and I’m sure they’ll disappear from the freezer quickly! Thanks for the recipe, it’s quite yummy!

    13. Hi Leanne,

      I’d love to try this recipe out tonight to get rid of some of my cacao nibs doing nothing in the cabinet. Can I simply grind the nibs in my coffee grinder and use that powder? I am hoping it is all the same but figured you would know best. Thanks for the help and as always – great recipes!

      • Hi Kate – I don’t see why you couldn’t! I’ve never ground the nibs before but I’m sure they’d grind down enough to make this recipe work. Would love to hear how it works out when you give it a go :)

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Rate this recipe: