This ice cream is one of the easiest I have ever made. It does not require an ice cream machine and is smooth and rich – which helps keep the portion size small. Our bananas always seem to ripen very quickly and we always have an abundance of over ripe bananas in the fruit bowl. I started peeling and freezing them in zip lock bags to use for baking and for this ice cream. Enjoy 🙂
Chocolate Banana Ice Cream
- 4 frozen ripe bananas
- 2 tablespoons maple syrup
- 3 tablespoons pure dutch cocoa (no added sugar just pure cocoa)
- 1 cup milk (any variety is fine I have used cows, rice and almond before)
Place all ingredients into a deep bowl. Using a hand mixer or blender process until smooth and thick. Pour mixture into a loaf tin and freeze for a minimum of 4 hours. To reduce freezing time you can pour mixture into individual dishes and freeze. I love bitter chocolate so I use a dark cocoa. If you are not as keen on such a strong flavour just add a bit less cocoa.