Velvety Cacao & Strawberry Whip
Indulge in this lusciously smooth, plant-based frozen dessert. Ripe bananas, rich cacao, and sweet strawberries unite for a guilt-free treat with a surprising depth of flavor.
Servings 6
Calories 118kcal
Equipment
- Baking sheet lined with parchment paper
- High-powered blender or food processor
- Silicone spatula
- Freezer-safe container, such as a metal loaf pan
Ingredients
- ⅓ cup 30 g dark unsweetened cacao powder
- ⅓ teaspoon fine sea salt
- ½ teaspoon pure vanilla extract
- 4 large ripe bananas peeled and sliced into ½-inch coins
- 2 ¾ cups 450 g hulled fresh strawberries, halved
- 3 tablespoons creamy unsweetened oat milk
- For Garnish: Sliced fresh strawberries and coarse pink Himalayan salt
Instructions
- Fruit Preparation : Arrange the sliced banana coins and halved strawberries in a single, even layer on the parchment-lined baking sheet. Ensure the fruit pieces are not touching. Place the sheet in the freezer until the fruit is completely solid, at least 4 hours.
- Cacao Base Infusion : In the canister of your high-powered blender, combine the frozen banana coins, cacao powder, fine sea salt, vanilla extract, and oat milk. Secure the lid and begin blending on low, gradually increasing the speed. Use the blender’s tamper to press the ingredients toward the blades until a thick, smooth, and uniform chocolate base forms, resembling soft-serve ice cream.
- Berry Incorporation : Add the frozen strawberry halves to the chocolate base. Pulse the blender 5 to 7 times, just until the strawberries are roughly chopped and swirled throughout the mixture. Avoid over-blending to maintain distinct pockets of strawberry flavor and color.
- Optional Firming : For a scoopable, ice-cream-like texture, immediately transfer the mixture from the blender into a chilled loaf pan. Use a spatula to smooth the top. Cover and return to the freezer for an additional 30 minutes to 1 hour to firm up.
- Plating & Finishing : Scoop the cacao-strawberry whip into chilled bowls. Garnish with fresh strawberry slices and a delicate sprinkle of coarse pink Himalayan salt just before serving.
Notes
Chef Notes
Storage:
This whip is best enjoyed immediately. For leftovers, store in an airtight, freezer-safe container for up to 2 weeks. Allow it to sit at room temperature for 5-10 minutes to soften before serving. Banana Tip:
The key to natural sweetness is using very ripe bananas—the more brown spots on the peel, the better! This eliminates the need for any added sugars. Custom Swaps:
Feel free to swap oat milk with an equal amount of full-fat coconut milk for an even richer, creamier result. For a different flavor profile, substitute raspberries for the strawberries.
This whip is best enjoyed immediately. For leftovers, store in an airtight, freezer-safe container for up to 2 weeks. Allow it to sit at room temperature for 5-10 minutes to soften before serving. Banana Tip:
The key to natural sweetness is using very ripe bananas—the more brown spots on the peel, the better! This eliminates the need for any added sugars. Custom Swaps:
Feel free to swap oat milk with an equal amount of full-fat coconut milk for an even richer, creamier result. For a different flavor profile, substitute raspberries for the strawberries.
Nutrition (per serving, approx.)
- Serving Size: about ⅔ cup
- Calories: 118
- Total Fat: 1 g
- Saturated Fat: 0.5 g
- Trans Fat: 0 g
- Polyunsaturated Fat: 0.1 g
- Monounsaturated Fat: 0.6 g
- Cholesterol: 0 mg
- Sodium: 134 mg
- Total Carbohydrate: 30 g
- Dietary Fiber: 6 g
- Total Sugars: 15 g
- Includes: 0 g Added Sugars
- Net Carbohydrates: 24 g
- Protein: 3 g
- Vitamin D: 0.1 mcg
- Calcium: 34 mg
- Iron: 1.2 mg
- Potassium: 519 mg
- Vitamin C: 52 mg