Red Velvet Ice Cream
A dairy-free banana and cocoa Ninja pint ice cream mixed with gluten-free shortcake and brownie pieces.
⏱️ Prep: 15 min🍳 Cook: 1440 min
Ingredients
| 3 | ripe bananas, puréed (about 2 cups) | |
| 1/2 cup | 120 ml | vanilla-flavored soy yogurt |
| 1 tsp | 5 ml | cocoa powder |
| 3 tbsp | 45 ml | chocolate soymilk |
| 1/2 cup | 120 ml | gluten-free shortcakes, chopped into pieces |
| 1/2 cup | 120 ml | gluten-free brownies, chopped into pieces |
| 3 tsp | 15 ml | rainbow sprinkles |
Instructions
- In a bowl, whisk the cocoa powder into the yogurt until smooth.
- Add the banana purée and chocolate soymilk to the yogurt mixture and stir until well combined.
- Pour the mixture into a clean Ninja pint container, leaving about ½ inch of space at the top.
- Secure the storage lid and freeze for 24 hours until completely solid.
- Remove from freezer and take off the storage lid. Place the pint into the outer bowl of your Ninja machine and assemble according to manufacturer's instructions.
- Select the "SCOOP" function and process.
- After the cycle completes, use a spoon to create a 1½-inch wide hole in the center that reaches the bottom of the pint.
- Add the chopped shortcakes and brownies into the hole and press the "MIX-IN" button.
- When processing is complete, scoop the ice cream into individual bowls and top with rainbow sprinkles.