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Dark Chocolate Orange Banana Ice Cream for Later Full GAPS in a cream bowl on the WFLI kitchen island

Dark Chocolate Orange Banana Ice Cream for Later Full GAPS

A dense no-churn Later Full GAPS ice cream made with ripe bananas, fresh orange, homemade coconut butter, coconut oil, pure organic cocoa, and gelatin.
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Freezing (check at 60 minutes) 1 hour 30 minutes
Servings: 1 batch
Course: Dessert, Frozen Treat
Cuisine: American, GAPS
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large ripe bananas peels marked with brown spots
  • 1 orange zest from the whole orange
  • 1/2 cup freshly pressed orange juice measure after juicing
  • 1/2 cup homemade coconut butter
  • 3 tablespoons coconut oil
  • 1 pinch mineral salt
  • 3 tablespoons pure organic cocoa powder no sugar or additives
  • 1 tablespoon plain unflavored bovine gelatin
  • 1-2 tablespoons raw honey optional

Equipment

  • 1 Le Creuset stainless-steel saucepan medium
  • 1 Wooden spoon
  • 1 Small stainless-steel whisk
  • 1 Fine zester
  • 1 Citrus press
  • 1 Set of measuring cups and spoons
  • 1 Freezer-safe glass or ceramic bowl wide and shallow enough to stir

Method
 

  1. Peel the bananas. Finely zest the orange, then press and measure exactly 1/2 cup juice.
  2. Place the bananas, orange zest, orange juice, homemade coconut butter, coconut oil, mineral salt, and optional raw honey in a medium stainless-steel saucepan over medium heat. Stir and press the softened banana against the pan until the fats have melted and the mixture is smooth with no firm banana pieces.
  3. Add the pure organic cocoa powder. Whisk until no dry pockets or pale streaks remain and the base is uniformly dark and glossy.
    Glossy dark chocolate orange banana ice cream base in the Le Creuset stainless saucepan on the far-left range
  4. Turn off the heat. Sprinkle in the gelatin while whisking, then continue whisking until no visible gelatin granules remain.
  5. Pour the mixture into a freezer-safe glass or ceramic bowl.
  6. Freeze for 60 to 90 minutes, stirring every 20 to 30 minutes. At each stir, scrape the firmer mixture from the edge into the softer center. It is ready when thick and scoopable rather than liquid or frozen solid.
    Partly frozen chocolate orange banana ice cream after the first freezer stir for Later Full GAPS
  7. Scoop and serve. Cover any remaining ice cream and freeze for up to 5 days.

Notes

Later Full GAPS: Use pure organic cocoa occasionally only after digestive symptoms have disappeared and fresh orange juice has been established.
Bananas: Use very ripe bananas with brown spots on the peels.
Yield: The number of servings depends on how you portion the ice cream. Double every ingredient for a larger batch.
Freezing: Begin checking at 60 minutes and allow up to 90 minutes, stirring every 20 to 30 minutes.
Storage: Cover and freeze for up to 5 days.

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