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Chocolate Banana Ice Cream with Pineapple Ripple

Dense, fudgy chocolate banana ice cream streaked with a bright, tangy pineapple-lime ripple and flecks of coconut.

Chocolate Banana Ice Cream with Pineapple Ripple

Ingredients

  • 3½ medium420 gBananasliced into coins
  • 1¼ cups chunks200 gPineapplecut into small chunks
  • ¼ cup20 gUnsweetened cocoa powder
  • ⅓ cup (80 ml)90 gAlmond milk, unsweetened
  • 2 tbsp32 gAlmond butter, no salt added
  • 1 tbsp20 gMaple syrup
  • 1 tsp4 gVanilla extract
  • ⅛ tsp0.5 gSalt
  • 2 tsp10 gLime juice
  • 2 tbsp12 gSweetened shredded coconut

Steps

  1. Line a baking sheet with parchment. Spread the banana coins in a single layer and freeze until solid, about 4 hours.
  2. While the banana freezes, make the ripple: blend the pineapple with the lime juice in the blender until smooth. Pour into a small container, cover and chill in the fridge. Rinse the blender.
  3. When the banana is frozen, let it sit 5 minutes. Put the frozen banana in the blender, then add the unsweetened cocoa powder, almond milk, almond butter, maple syrup, vanilla and salt.
  4. Blend, stopping to scrape down the sides, until the cocoa powder is fully mixed in and the base is thick and smooth like soft-serve, 2 to 4 minutes.
  5. Spoon half the chocolate banana mixture into a loaf pan and drizzle with half the pineapple ripple. Top with the remaining half of the chocolate mixture, then the remaining half of the ripple.
  6. Swirl gently with a knife a few times for streaks, then sprinkle the shredded coconut over the top.
  7. Cover and freeze until firm enough to scoop, about 3 hours.
  8. Let the ice cream stand at room temperature for 10 minutes, then scoop into 4 bowls.

Contains: Tree nuts.

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Saved in the Every Helping recipe book on October 24, 2026.

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