Let’s Make Ice Cream!
Step 1: Freeze Those Bananas
Peel and slice your ripe bananas into small pieces. Place them in a freezer bag or airtight container and freeze for at least 4 hours, or until solid.
Step 2: Blend It Up!
Let the frozen bananas thaw for a few minutes. Add them to a blender or food processor along with the cocoa powder, milk, honey (or maple syrup), and vanilla extract. Blend until completely smooth and creamy.
Step 3: Freeze Again (Almost Done!)
Pour the mixture into a loaf pan or freezer-safe container. Smooth the top with a spatula, cover, and freeze for at least 2 hours, or until firm.
Step 4: Time to Indulge!
Let the ice cream sit at room temperature for a few minutes to soften slightly. Scoop and enjoy! Add your favorite toppings like chocolate chips, nuts, or berries.
Keto & Low-Carb Options
Following a keto or low-carb diet? Simply substitute honey/maple syrup with a low-carb sweetener like stevia or erythritol, and use unsweetened almond or coconut milk.
Tips for Ice Cream Success
- Use very ripe bananas for the best flavor and sweetness.
- Get creative with toppings! Crushed nuts, shredded coconut, or caramel sauce are all delicious.
- Prefer a softer texture? Let it thaw a bit longer before scooping.
- Store leftovers in an airtight container in the freezer for up to a week.
Frequently Asked Questions
Can I use frozen bananas?
Yes! Just thaw them slightly before blending.
Can I use a different type of milk?
Absolutely! Dairy or plant-based milk will work. The flavor and texture might vary slightly.
Can I add other mix-ins?
Yes! Chopped nuts, sprinkles, or a peanut butter swirl would be amazing.
How long does it last?
Stored properly, your Banana Chocolate Ice Cream will last up to a week in the freezer.