Chocolate Banana Ice Cream

By Melinda D. Maryniuk, MEd, RD, CDE

Makes: 3 – ½ cup servings  Per serving: 17 g carbs, 125 calories


– 3 medium-size ripe bananas – peeled and frozen

– 3 Tbsp cocoa powder


Remove the peels of the bananas, cut them into chunks, and freeze. Place in a food processor.  Blend until smooth and resembles a soft-serve ice cream – this may take a few minutes. Scrape down the sides and add the cocoa powder, blending again till very smooth. It’s ready to serve! Or, you can place it in an airtight container and freeze until it’s a little more solid – about an hour.

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