Indulgently smooth, lusciously cold, and decadently chocolaty, this Vegan Chocolate Frosty is the plant-based answer to a nostalgic fast-food classic. It begins with the natural sweetness of frozen bananas, which create a velvety, ice cream-like base without the need for dairy or refined sugars. When blended to perfection, they offer a creamy texture that mimics soft serve — cool, thick, and utterly spoon-worthy.
The rich cocoa powder adds a deep chocolate flavor, transforming the fruitiness of the banana into something closer to a chocolate milkshake or frozen mousse. A splash of plant-based milk ensures the consistency stays perfectly spoonable or sippable, depending on your preference. Maple syrup enhances the dessert with a touch of warm, earthy sweetness, while a hint of vanilla and a pinch of salt deepen the chocolate notes, making each bite feel more indulgent than the last.
Served straight from the blender, it’s soft, smooth, and dreamy — the kind of treat that feels like a reward. Let it sit in the freezer for a bit longer and it becomes even more scoopable, ideal for layering into a sundae with vegan toppings like coconut whipped cream, chocolate chips, or toasted nuts. Whether you’re enjoying it solo or sharing with friends, this Vegan Chocolate Frosty is a guilt-free dessert that satisfies any chocolate craving with clean, wholesome ingredients.
Ingredients:
- 2 frozen bananas (sliced before freezing)
- 1/4 cup unsweetened cocoa powder
- 1/4 cup plant-based milk (almond, oat, or soy work great)
- 1–2 tablespoons maple syrup (optional, adjust to taste)
- 1/2 teaspoon vanilla extract
- Pinch of salt
- 1/4 cup vegan whipped topping or a few ice cubes (optional, for extra creaminess or thickness)
Instructions:
- Blend: Add all ingredients to a high-speed blender or food processor.
- Process until smooth and creamy, scraping down the sides as needed.
- Serve immediately for a soft-serve texture, or freeze for 15–30 minutes for a firmer, scoopable consistency.
Tips:
- For a richer flavor, add a tablespoon of almond butter or peanut butter.
- Top with vegan chocolate chips or coconut flakes if desired.
Ingredients:
- 2 frozen bananas (sliced before freezing)
- 1/4 cup unsweetened cocoa powder
- 1/4 cup plant-based milk (almond, oat, or soy work great)
- 1–2 tablespoons maple syrup (optional, adjust to taste)
- 1/2 teaspoon vanilla extract
- Pinch of salt
- 1/4 cup vegan whipped topping or a few ice cubes (optional, for extra creaminess or thickness)
Instructions:
- Blend: Add all ingredients to a high-speed blender or food processor.
- Process until smooth and creamy, scraping down the sides as needed.
- Serve immediately for a soft-serve texture, or freeze for 15–30 minutes for a firmer, scoopable consistency.
Tips:
Top with vegan chocolate chips or coconut flakes if desired.
For a richer flavor, add a tablespoon of almond butter or peanut butter.
