A healthy Chocolate chunk ice cream recipe by nutritionist Jennifer Medhurst

Chocolate Chunk Ice Cream

May 6, 2021
Serves: 1 Cooks In: 5 mins
  1. Place the chocolate and coconut oil in a bowl over a pan of boiling water on a high heat to melt it (you can also use a microwave). Allow this to cool while you make the ice cream, and you don’t want the ice cream to melt too much.
  2. Blend the ice cream ingredients together apart from the almond milk, you might need to scrape down the sides. Add the almond milk last and sparingly if you need to thin it to blend it. Use as little liquid as possible so the mixture is as thick as possible, you want to make sure it’s not too thin.
  3. Pour your ice cream into a jar. Top with the melted chocolate. It may freeze immediately or you may need to pop it in the freezer for a few minutes.



  • 20g dark chocolate
  • 1 tsp coconut oil


  • 2 frozen bananas
  • 1 tsp vanilla essence
  • 1 tbsp maple syrup
  • 1 tbsp nut butter (I used peanut butter)
  • You may need to add: 2-3 tbsp almond milk