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Easy to make and even easier to love, this gluten-free homemade ice cream combines the creamy sweetness of ripe bananas and the rich allure of dark chocolate, creating a luscious frozen dessert that will leave you craving more. Here are the ingredients; 

In a blender, combine the sliced bananas, honey, and milk. Blend the mixture on high speed until it becomes smooth and creamy. The bananas should be fully pureed, and the mixture should have a consistent texture. Pour the banana mixture into ice cream molds and insert ice cream sticks into each mold. Place the molds in the freezer and let them freeze for at least 4 hours or until completely solid. While the ice cream is freezing, melt the Muscle Cheff Milk Chocolate and chop the almonds into small pieces and set them aside in a bowl. Once the ice cream is fully frozen, dip the ice cream molds into the melted chocolate and sprinkle the chopped almonds over the melted chocolate. Place the chocolate-coated ice cream back in the freezer for a few minutes to allow the chocolate to harden and set. Once the chocolate shell is solid, your Chocolate & Banana Ice Cream is ready to serve! 

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