2 Ingredient Double Cocoa Nicecream

If you have never heard of or made Nicecream, it is my FAVORITE way to enjoy a dairy, egg, sugar AND gluten free dessert!

Super easy to make with a silky smooth texture and deep chocolate flavor that I cannot get enough of!

Here’s how you make this decadent allergen-friendly chilled dessert!

  1. Peel 4 large ripe bananas and slice into coins.
  2. Place banana coins into a freezer safe ziplock bag and freeze overnight.
  3. Add frozen banana coins to a food processor or high-quality blender and blend until thick and smooth.
  4. DO NOT add any additional liquid. You may be tempted to, but please avoid from doing so, it will make the texture more icy than creamy.
  5. Add 1/4 cup unsweetened cocoa powder and blend until combined.
  6. Pour into freezer safe dish and let harden for about 30 minutes.
  7. OPTIONAL: You can also add other flavors such as nut butters, shredded coconut, cinnamon, mint, etc. Experiment and have fun!
  8. Scoop and add topping whenever you are ready to enjoy!

If you try this recipe, comment below! I would love to know if you love this recipe too!