Beat the heat with these sugar-free treats: chocolate banana “nice” cream and healthy fudgesicles

June 20 is the official first day of summer and in light of this season of sun, I wanted to share some of my favourite cool-down, refined sugar-free treats.

via Giphy

Back in high school, I had an eccentric French teacher who was really into healthy eating and natural foods. I remember him telling us he’d bring in homemade ice cream one day – an idea that had us all very excited. Then he told the group of 16-year-old students what was in said ice cream.

Frozen blueberries.


That was it! We all laughed in shock of such a thing ever being referred to as ice cream – the cold, creamy, sweet and delicious dessert we knew as being synonymous with sweltering days outside.

Alas, my go-to ice cream recipe a decade later is, one could say, a hybrid between the pure fruit version and the high-sugar type.

This recipe uses the natural sugar of ripe bananas with pure cocoa powder for a clean treat that’s as refreshing as the store-bought stuff, but naturally delicious.

Chocolate banana “nice” cream

  • 2 frozen bananas, chopped
  • 3 tablespoons pure cocoa powder
  • 1 tablespoon natural peanut or almond butter (optional)

Place bananas into a blender or food processor on high and blend until smooth. Hint: ripe bananas work (and taste) best. Chop bananas into finer pieces if it’s too tough to process.

Add cocoa powder and peanut butter to the blender and mix. Taste to see if it’s to your liking; add more cocoa/peanut butter if necessary.


Top with bananas, cocoa nibs, nuts, etc and enjoy right away or place into the freezer to store. Makes about two servings.

Healthy double-chocolate fudgesicles


Bars adapted from this recipe

  • 1 cup plain Greek yogurt
  • 1 cup unsweetened chocolate almond milk
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup pure maple syrup
  • 2 teaspoons pure vanilla extract

Chocolate shell coating:

  • 1/4 cup coconut oil at room temperature
  • 1/4 cup unsweetened cocoa powder
  • 2 tablespoons pure maple syrup
  • handful crushed nuts (I used sliced almonds) and cocoa nibs

Add all the ingredients for the bars into a blender or food processor on high until incorporated and smooth. Pour into popsicle mould and freeze overnight.


Mix coconut oil (heated in the microwave for 10-20 seconds until liquid), cocoa powder and maple syrup in a bowl.


Dip fudgesicle into the chocolate and then into crushed nuts and cocoa nibs (or sprinkle toppings on top of the shell). The coconut oil mixture will harden quickly when it’s on the fudgesicle, so best to get your toppings on quickly so they stick.


Here’s the popsicle mould I used from 

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