No bake Frosty Chocolate Banana Cream Cups

May 15, 2012 By Leanne Vogel October 5, 2017

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.

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No bake Frosty Chocolate Banana Cream Cups

Author: Leanne Vogel

Recipe type: Vegan, Gluten-free, Dairy-free, Sugar-free, Yeast-free, Corn-free, Grain-free (option), Nut-free

Prep time: 20 mins

Cook time: 4 hours

Total time: 4 hours 20 mins

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

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.
Place bananas, coconut milk, vanilla bean and a pinch of salt in your blender and blend until smooth.
Distribute banana mix into each cup, on top of the chocolate base.
Place the cups in the freezer for 3-4 hours to chill.

View nutrition info

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 ;)