Tiny Trash Can vegan chocolate ice cream blended

Vegan chocolate ice cream

Summer is finally here, and that means (zero waste) ice cream!

We’re in the middle of a heat wave in Montreal, with temperatures reaching 90F for 5 straight days. To stay cool, we’ve been making vegan chocolate ice cream!

Making our own ice cream means we don’t have to go outdoors in the heat 😅 We also save ourselves a trip to a grocery store or ice cream shop during a pandemic 😷 Plus, there are no unrecyclable ice cream tubs, disposable serving cups or plastic spoons going to a landfill! 🙌

Our favorite recipe uses only four ingredients (three if you have a blender): frozen bananas, cocoa powder, peanut butter and soy milk.

To make our ice cream with (almost) zero waste, we 1) buy bananas without a produce bag, 2) buy cocoa powder in bulk using our containers and 3) buy peanut butter in a consigned glass jar or make it ourselves with peanuts purchased package-free.

My son loves this “nice cream”! In fact, he says it’s better than “real” ice cream! 😃 And I love that we’re eating two servings of fruit and no refined sugar for dessert! 👏

Stay cool and healthy, everyone! 🤗

Vegan chocolate ice cream

Adapted from The Endless Meal

4 frozen bananas
1/4 cup unsweetened cocoa powder
2 tablespoons peanut butter (or almond butter)
1/8-1/4 cup soy milk (or your milk of choice)*
Chocolate chips or sprinkles for topping (optional)

* If you have a high-powered blender (i.e., Vitamix or Blendtec), you can skip the milk

Tiny Trash Can vegan chocolate ice cream ingredients

1. Put bananas, cocoa powder and nut butter in your food processor and start blending. Add a splash of milk as necessary to keep things moving. Scrape down the edges and keep processing the ice cream for 3-4 minutes until it’s creamy and smooth.

Tiny Trash Can vegan chocolate ice cream blended

2. Transfer to a freezer-safe container and freeze for a couple hours before serving.

Tiny Trash Can vegan chocolate ice cream blended

3. Scoop, top and enjoy!

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