If you’re looking for a simple, wholesome frozen treat that delivers rich, chocolate-hazelnut flavor without dairy or added sugar, this recipe is for you. Inspired by the classic Italian Bacio gelato (a luscious combination of chocolate and hazelnuts) this version uses just a few whole-food ingredients and is made for the Ninja Creami. Just like my last recipe: a creamy almond sorbet for Ninja Creami.
This time, the base is made from ripe bananas, which bring natural sweetness and creaminess, blended with hazelnut butter, unsweetened cocoa powder, and a touch of honey. And I promise: you won’t taste the bananas! That’s it: no dairy, no refined sugars, and no gums or fillers. You can keep it ultra-simple, or elevate it with a re-spin mix-in of toasted hazelnuts and chopped dark chocolate for a more indulgent experience.
You can prep everything in a food processor or even mix directly in the Ninja Creami pint. Either way, it’s a low-effort, high-reward dessert that’s great for clean eating or those avoiding dairy and processed sugar. This recipe is also naturally gluten-free and can be made vegan, too, by swapping honey for maple syrup.
Ingredients you will need for a chocolate hazelnut ice-cream:
- 4 very ripe bananas (the riper, the sweeter)
- 4 tablespoons unsweetened cocoa powder
- 4 tablespoons hazelnut butter (natural, with no added sugar or oil)
- 4 tablespoons honey (or maple syrup for vegan option)
Optional mix-ins (for second spin):
- 2 tablespoons toasted hazelnuts, chopped
- 2 tablespoons dark chocolate, chopped (85% or higher recommended)
🍦 Spinning in the Ninja Creami:
- After 24 hours, remove the pint from the freezer.
- Install the pint into the Ninja Creami and select the “Lite Ice Cream” or “Smoothie Bowl” function (either works well for banana-based recipes).
- After the first spin, check the texture. If it’s crumbly or dry (common with low-fat or fruit bases), select “Re-Spin”once or twice until creamy.
🍫 Optional: Add Mix-ins
If you want to mimic the classic Bacio experience:
- After your base is smooth, create a well in the center of the pint.
- Add:
- 2 tbsp chopped toasted hazelnuts
- 2 tbsp chopped dark chocolate
- Select the “Mix-In” function.
- Enjoy immediately.
📝 Tips:
- Use spotty, overripe bananas for best sweetness and flavor.
- If your hazelnut butter is thick, warm it slightly before mixing.
- Want it extra chocolaty? Add a few drops of vanilla extract or a pinch of sea salt to deepen the flavor.
- Store leftovers in the pint and re-spin before serving again.
Chocolate hazelnut ice-cream (made with Ninja Creamy)
4
servings5
minutes24
minutesKeep the screen of your device on
Ingredients
4 ripe bananas
4 tbsp unsweetened cocoa powder
4 tbsp hazelnut butter
4 tbsp honey or maple syrup
- Optional, for mix-in respin:
2 tbsp toasted hazelnuts, chopped
2 tbsp dark chocolate, chopped
How to
- Using a food processor
- Add all ingredients: bananas, cocoa powder, hazelnut butter, and honey, into a food processor.
- Blend until completely smooth and creamy.
- Pour the mixture into your Ninja Creami pint container.
- Cover with lid and freeze flat for 24 hours.
- Mixing Directly in the Ninja Creami Container
- Add the 4 very ripe bananas to the pint container and mash well with a fork.
- Add 4 tablespoons each of: Unsweetened cocoa powder, Hazelnut butter, Honey
- Stir everything together until well mixed and mostly smooth.
- Cover with lid and freeze flat for 24 hours.
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