This low calorie ice cream clocks in at under 50 calories per serving and needs just 2 ingredients! No sugar and no dairy needed, it’s low in fat but full of flavor!
Craving frozen desserts but on a diet? Don’t leave your cravings lingering and instead, make a batch of this homemade low cal ice cream.
Table of Contents
Why you’ll love this recipe
- 50 calories a serving. This is a low cal dessert for a reason, and with such low calories per scoop, have an extra one or two!
- Just 2 ingredients. All you need is frozen bananas and cocoa powder- no artificial sweeteners, sugar alcohols or erythritol needed!
- No ice cream maker needed. Everything is blended together in a blender or food processor.
- Dairy-free and lactose-free. Without any cream or butter, this recipe is naturally dairy free!
- Creamy texture. This is the kind of ice cream you can feel good about eating!
What I love about this low cal ice cream is how much more affordable it is that store-bought brands like halo top ice cream and Ben & Jerry’s!
As mentioned earlier, this recipe needs just 2 ingredients to make. Obviously, this will increase if you add mix-ins or use different fruits, but as a baseline, here is what you’ll need:
- Bananas– Frozen and chopped bananas.
- Cocoa powder– Unsweetened cocoa powder or dark cocoa powder.
How to make low calorie ice cream
This recipe follows a simple 2-step process and honestly, the hard part is waiting for the ice cream to set but I promise you, the results will be worth it.
Step 1- Make the ice cream
In a high speed blender or food processor, add your chopped bananas and blend until thick and creamy. Add in the cocoa powder and blend once more.
Step 2- Let it freeze
Transfer the ice cream into a freezer friendly container or loaf pan. Place in the freezer for at least two hours, to firm up.
When ready to enjoy, remove the ice cream from the freezer and let it sit at room temperature for 15 minutes before scooping and serving.
Tips to make the best recipe
- If your ice cream is too chunky, add some unsweetened almond or coconut milk to get it moving.
- For a soft serve consistency, you don’t need to freeze it once it has been blended.
- This low calorie ice cream isn’t overly sweet, relying on the bananas for sweetness. If you prefer a sweetener ice cream, add 1-2 tablespoons of maple syrup or chocolate syrup.
While this ice cream tastes delicious on its own, here are some fun flavors for variety!
- Strawberry– Add 1/2 cup of frozen strawberries. Omit the cocoa powder if you don’t want any chocolate flavor.
- Dark chocolate. Add dark cocoa powder and add some chopped up fudge pieces.
- Caramel. Add 1/4 cup of homemade caramel sauce (or vegan caramel).
- Peanut butter– 1-2 tablespoons of peanut or powdered peanut butter.
- Mint chocolate chip– Omit the cocoa powder and add 1/2 teaspoon peppermint extract and 1 tablespoon of chocolate chips.
- Vanilla ice cream. Omit the cocoa powder and add 1/2 teaspoon of vanilla extract.
Storing and serving instructions
- To store: Like any ice cream, this should always be stored in the freezer, covered. Be sure the container is freezer friendly to ensure it does not get freezer burns. The ice cream will keep well for up to 1 month.
- To serve: Let the ice cream thaw for 15 minutes before serving.
More low calorie recipes to try
Frequently Asked Questions
There are several ways the calories are reduced in low calorie ice cream. This is usually done by reducing the amount of fat and sugar overall.
When made correctly, low-calorie ice cream is just as creamy and rich as any good ice cream out there.
Due to its lower calorie, carb, and fat content, low calorie ice cream is a healthier alternative to regular ice cream. However, it still contains mostly empty calories and should be enjoyed in moderation.
Low Calorie Ice Cream (Less than 50 Calories!)
- 2 large bananas frozen and chopped
- 2 tablespoon cocoa powder
- In a high speed blender or food processor, add your frozen banana and blend until smooth. Add the cocoa powder and blend once more, until fully incorporated.
- Transfer the low calorie ice cream mixture into a freezer friendly container and store in the freezer for at least two hours, to freeze. For the first hour, stir the mixture every 20 minutes, to ensure it doesn't become icy.
- Remove the container from the freezer and let it sit at room temperature for 15 minutes, before scooping and serving.
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