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  • Prep-time: / Ready In:
  • Makes 50 treats

These delicious cocoa-infused frozen banana ice cream treats get rolled in crunchy Grape-Nuts cereal to keep the ice cream from melting all over your fingers. Kashi 7 Whole Grain Nuggets cereal is another good coating option.

Looking for more ways to harness the awesome power of frozen bananas? Check out our Ultimate Guide to Nice Cream, a step-by-step tutorial for making simple plant-based ice cream.

Frozen Banana Ice Cream Chocolate Treats

Ingredients

  • ⅓ cup unsweetened cocoa powder
  • ⅓ cup unsweetened plant milk, such as almond, soy, cashew, or rice
  • ¼ to ⅓ cup pure maple syrup
  • 2 teaspoons pure vanilla extract
  • 2 ripe bananas
  • 2 cups rolled oats
  • 1½ cups Grape-Nuts cereal

Instructions

  1. In a food processor combine the first five ingredients (through bananas). Cover and process until well combined. Transfer mixture to a large bowl. Add oats; mix well.
  2. Line a baking sheet with waxed paper or parchment paper. Place cereal in a small bowl.
  3. Using the large end of a melon baller or a small spoon, scoop up a small chocolate ball and drop it into cereal. Roll ball with a spoon or your fingers to cover completely with cereal. Gently place the ball on prepared baking sheet. Repeat with remaining chocolate mixture and cereal.
  4. Place baking sheet in the freezer until treats are frozen. Transfer treats to an airtight container. Store in the freezer.

Comments (14)

(4.33 from 9 votes)
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Maggie I1 week ago
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Just made these for the 2nd time- by adding the wet mixture to the oats , mixing really well, and letting it soak in for just a few minutes, I found it easy to scoop into balls w 2 spoons. I used organic granola with a dash or two of cinnamon ipo grape nuts These taste like rich frozen truffles .

Jess2 weeks ago
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Gosh, go with your gut instincts here! I used half the milk & half the cocoa. I also used honey, only because I didn’t have maple. And it was still really runny, so I added another banana. After adding the oats, it was ~just~ thick enough to form into large balls. I didn’t even try to roll them in the cereal grains. I haven’t tasted it yet but I’m sure it’ll be delicious. Just needs some tweaking. Maybe freezing the bananas first could help it thicken?

Dianah2 weeks ago
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Really delicious mix, but like many many other’s have stated very soppy, does not bind together. I just processed an extra cup and a half of oats to powder form and mixed in small amounts at a time until I got the consistency to be able to hold together. I also swapped out maple syrup to treacle. I made ball’s with 2 spoon’s was just so hard with my hand.

JANET METCALF3 weeks ago
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I found this recipe fine. Five ingredients mixed in a food processor, oats added then formed into balls and rolled in cereal. Couldn’t be easier. I noted a few people had problems with it being too runny, I used treacle so maybe that helped. Good recipe for using up overripe bananas.

Tim3 weeks ago
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I clearly did something wrong. After combining the first 5 ingredients in the food processor and adding the oats, the mixture was soupy. I let it sit for a bit in the fridge hoping the oats might absorb enough. It was not to be. No way it would hold a shape. Bummer, I really wanted to try these.

Cynthia Gutierrez1 month ago
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I doubled the recipe to get 24. I substituted peanut butter for the milk and like another reviewer pointed out they were still to sticky to roll, so I put them in mini muffin cups and topped with roasted hazelnuts which I chopped in the food processor and it helped to get all the sticky dough out of the container.

Lori2 months ago
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These little gems are very tasty. My husband liked them as well. Next time I may omit the Grape Nuts. I may also store them in the fridge. They are quit hard straight from the freezer. My recipe made 25 balls. Very yummy!

Jacqueline3 months ago
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Really tasty recipe and good way to use over ripe bananas. Skip the milk and I used 2 t of honey and no syrup. Had no problem being too sticky or runny. Will make these again.

Maria4 months ago
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I lined mini cupcake pan with liners, put finely chopped pecans in the bottom of the liner, then spooned the chocolate/rolled oats mixture on top. Then sprinkled a small amount of the chopped pecans on top. Even with the rolled oats, there is no way I could have rolled these into balls; but the lined mini cupake pan worked great; and I loved the taste!

Lynnelle4 months ago
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This recipe turned out great. It turns liquidy in the food processor, but once you add the oats to the mixture, it will thicken. I added 1/3 cup of ground pecans, which helped to thicken it even more. I used a 1-inch ice cream scoop and made about 24 of the dessert balls. They are tasty. I will make this again.

Niki5 months ago
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I just read the comments from the others and yes its liquid but when you mix it with the oats it’s absolutely fine! You can form bowls with the help of two small spoons, so no hands at all, but as soon as you put them in the tray with cereals and get covered around is completely easy to touch them. Taste wise I really enjoy them, but I have added a pinch of salt and some crushed salted peanuts. I recommend this recipe

Sherrie5 months ago
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Wonder if it would help to use frozen bananas

Kay6 months ago
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The directions really need to be updated and clarified: mixing all of the ingredients together makes it so liquidy it’s impossible to roll it into balls as stated. I figure that’s why the oats were added, but even after letting it sit in the fridge for a couple hours was no better than before. As for the taste, it’s in no way better than ice cream, but it’s certainly a “frozen chocolate banana treat”

Shallon6 months ago
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As I suspected, I followed the directions to a T through the adding the oats step. Liquidy like soup! I am going to let it sit to let the oats soak up the liquid, then it will probably be pretty good, But there is no going straight from adding all that liquid to the oats and then rolling into balls.

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about the author

Ann Crile Esselstyn

Ann Crile Esselstyn developed the recipes for the New York Times best seller Prevent and Reverse Heart Disease and is co-author of The Prevent & Reverse Heart Disease Cookbook. A mother of four, Ann is currently focused on counseling heart patients to prepare and enjoy plant-based, oil-free foods. 

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