Butterbomb Choc Chip Ice-Cream

Butterbomb Choc Chip Ice-cream

Having a 5 year old and a sweet tooth myself, means I am always looking for new flavours and new ideas for dessert.

Although I love so many sorbet choices, I am really a sucker for the creaminess of Ice-cream.

When I was a little girl we would always detour via the Ice-cream shop on the way home from the beach and I loved some of the old fashioned recipes they had to offer.

As I have gotten older and more educated on what actually¬†goes into traditional bulk and national chain ice-cream shops, I have been conscious of these invisible fats and artificial sweeteners and binding agents required to ensure the longevity of the product in these types of outlets. Because of this, I had a sabbatical for many years, but this ol’ fav treat has made a comeback in our house but with only the healthy raw kind. Natural ingredients all the way.

This Butterbomb Choc Chip Ice-cream recipe (our kids get to name my desserts) is quick and easy and you can make a big batch ahead of time so that you always have a stash in your freezer for when the kids friends come over.

Butterbomb Choc Chip Ice-cream

Butterbomb Choc Chip Ice-Cream
Prep time
Cook time
Total time
Serves: 2
  • 2 bananas, frozen
  • ¼ cup coconut water
  • 1 Tbsp maca powder
  • 1 Tbsp almond butter
  • 2 medjool dates
  • 2 Tbsp sweet cacao nibs
  1. Slice bananas into 1 inch pieces and place into a zip lock bag or container and leave in the freezer overnight.
  2. Place frozen bananas, maca powder, almond butter, medjool dates and cacao nibs into a Vitamix or high speed blender.
  3. Slowly add coconut water whilst on high speed for 1 minute.
  4. Each as much as you can in one sitting
  5. Then pour any left overs into container and store in the freezer


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