Banana Ice Cream with Magic Shell
This Banana Ice Cream with Magic Shell is a dairy-free treat that comes together in only 10 minutes and tastes like a healthier Magnum bar in bowl form.
Servings: 1 bowl
Equipment
Ingredients
- 2 frozen bananas
- 2 tablespoons almond milk plus more as needed
- ¼ teaspoon pure vanilla extract or vanilla bean paste
- ⅓ cup chocolate chips I used vegan, semi-sweet
- ½ teaspoon coconut oil
- crushed nuts optional
Instructions
- In a high-powered blender, blend the frozen bananas with the nut milk and vanilla, adding more milk as needed, a small dash at a time, until the desired ice cream-like consistency is reached. Pour the contents of the blender into a bowl. Smooth out the "nice cream."
- Create a double-boiler by filling a medium pot with 2 cups water. Bring to a simmer over medium-low heat. Place a heatproof bowl on top of the pot (be sure the bottom of the bowl is not touching the simmering water.) Add the chocolate chips and coconut oil to the bowl. Stir constantly until the chocolate is completely melted. Turn off the heat. You can also melt the chocolate in the microwave as well.
- Pour the melted chocolate over the nice cream. I swirl it around as it makes an even layer.
- Freeze the bowl of nice cream for 5 to 10 minutes, until the chocolate has solidified. Top with nuts (if using) and crack it open with a spoon. Enjoy!
Video
[adthrive-in-post-video-player video-id="CYtE8TJX" upload-date="2025-02-22T00:00:00.000Z" name="Magic Shell Smoothie Bowl" description="If you love Magnum ice cream bars, then you will love this Magic Shell Smoothie Bowl. The satisfying crunch of biting through the hard chocolate shell, revealing a creamy, sweet, and smooth filling is hard to beat. On a ☀️ hot summer day, this is an easy and healthier alternative to one of my favorite desserts. I love Magnum ice cream and believe anything can be enjoyed in moderation, so if you want to treat yourself, please go ahead and enjoy. But, if you’re looking for an alternative treat that is dairy-free and completely plant-based, this is the recipe for you!"]
Notes
- Plant-based milk: I made this vegan banana ice cream with almond milk, however feel free to use oat milk, coconut milk, soy milk, or any milk you love.
- Chocolate: Swap the chocolate chips for dark chocolate chunks or a chopped chocolate bar. Be sure to read the package to ensure you're getting vegan chocolate, as many have dairy added.
- Protein boost: Add protein powder to the base for a more filling snack.
- Nut-free: Make it nut-free with oat milk and seed-based toppings.
- Smoothie variation: Turn it into a smoothie by adding extra milk and skipping the magic shell.
Nutrition
Serving: 1 bowl | Calories: 534kcal | Carbohydrates: 93g | Protein: 3g | Fat: 20g | Saturated Fat: 13g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.4g | Sodium: 41mg | Potassium: 1018mg | Fiber: 6g | Sugar: 63g | Vitamin A: 151IU | Vitamin C: 21mg | Calcium: 91mg | Iron: 1mg
