Valentine’s Day is coming up. I know you all totally are aware thanks to the pink things engulfing entire aisles in grocery stores and the internet churning out dessert recipes. Hey, at least I’m here to offer you a healthy alternative that tastes just as decadent as the real thing. Bon bons are one of those totally ridiculous foods that I never buy because they just seem frivolous. Maybe because you could just give me a bar of chocolate and a scoop of ice cream and I would be in heaven anyways. For this recipe, I used my new favorite mini silicon baking cups to help me engulf 3-ingredient chocolate banana ice cream into a layer of chocolate. I think you will agree that these chocolate banana ice cream cups taste just as creamy and delicious without the saturated fat and dairy!
If you’re curious who the lucky recipient of these treats is, I’ll give you one guess. There’s somebody in my life who speaks my language of love. For those of you who love cooking and trying new recipes, you can agree that the dishes sometimes pile up. I am lucky enough that those piles of dishes disappear – yes, you read that right. My special someone has figured out how to speak my love language, and I figure that he deserves a day sitting on the couch eating bon bons. I also cleaned the food processor myself after this recipe, a labor of love in itself.
Banana Ice Cream Bon Bons (makes 12-15 mini muffin sized cups)
- 1 to 1 and 1/2 cups semi-sweet chocolate chips
- 1 large frozen banana
- 2 teaspoons milk (soy, almond, or cow)
- 1 teaspoon cocoa powder
Melt 1/2 cup of chocolate chips in the microwave or on the stove, and stir in another 1/2 cup to temper the chocolate (the extra chips will still melt, but reduce the temperature of the chocolate). Using the back of a spoon, smush a tablespoon of melted chocolate into mini muffin liners or mini silicon baking cups- making sure to cover the sides. You should end up with 12-15 and some extra chocolate for a later step. Place these in the freezer to set for 15-20 minutes.
Using a blender or food processor, blend the frozen banana with a bit of milk until it is the consistency of ice cream. Add cocoa powder and continue blending until combined. You can add some sweetener in as well if your banana wasn’t extremely ripe (I normally make additional banana ice cream at this step since I eat a lot of it out of the food processor!). Spoon the banana ice cream into the frozen chocolate cups up to the line of chocolate and freeze until hard (about 20 minutes).
Finally, reheat any extra melted chocolate you might have from the first step (and add additional chocolate chips if needed, 1/4 cup at a time). Spoon the chocolate over the banana layer and spread it quickly- the chocolate will set immediately so try to connect it with the bottom chocolate layer to form a casing around the banana ice cream. Freeze for another 5 minutes or so until set, and then serve from the freezer.
This recipe is vegan if you use dairy-free chocolate chips and soy or nut milk. If you want something more decadent, make sure to check out my yogurt swirl brownies with raspberry sauce. Those were popular last Valentines’ Day with my lady friends who came over for wine. Greek yogurt swirled brownies are definitely health food — in case you were curious.