Instructions
Step 1: Freeze the Bananas
Peel and slice your ripe bananas into small pieces. Place them in a ziplock bag or airtight container and freeze for at least 4 hours, or until solid.
Step 2: Blend it Up!
Once frozen, let the 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
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: Enjoy!
Let the ice cream sit at room temperature for a few minutes to soften before scooping. Add your favorite toppings and enjoy!
Keto & Low-Carb Options
For a keto or low-carb version, substitute honey/maple syrup with stevia or erythritol, and use unsweetened almond or coconut milk.
Tips for 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.
- For a softer consistency, let it thaw slightly before serving.
- Store leftovers in an airtight container in the freezer for up to a week.
Frequently Asked Questions
Can I use frozen bananas?
Yes! Just make sure to 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 great additions.
How long does it last?
Properly stored, your ice cream will last up to a week in the freezer.