2 chocolate banana sorbets in glass cups

Chocolate Banana Sorbet

Your sorbet doesn't have to be just fruits! Make the perfect healthy alternative to chocolate ice cream: chocolate banana sorbet!
Experience level: Intermediate


  • 5 frozen bananas
  • 1 can (15 oz) coconut milk or cream
  • ⅓ cup cacao powder
  • 2 tsps. vanilla extract
  • 3 tbsps. maple syrup (optional)

Serves 2. 

Product Needed

Kuvings Whole Slow Juicer, assembled with the blank strainer.


  1. Peel and slice the banana and place the slices on a metal baking sheet in the freezer to freeze.
  2. In a large bowl, combine coconut milk or cream, cacao powder, vanilla extract, and maple syrup (if using). Mix until smooth and creamy.
  3. Pour the mixture into ice molds and place in the freezer to freeze. This will take 2-4 hours depending on the size of your molds.
  4. Once the coconut mixture is frozen, remove it and the bananas from the freezer and allow both to thaw for about 10 minutes.
  5. Add the bananas and chocolate coconut mixture to the juicer and turn on.
  6. Watch as it turns into delicious creamy chocolate ice cream.
  7. Serve immediately and enjoy!

Recipe and photo by theallnaturalvegan.