Choco-PB-Nana "Ice Cream"
(note: quantities are not super accurate - adjust to your taste!)
-5 bananas, peeled, sliced into 1/2" pieces and frozen for at least an hour or two.
- 1 tablespoon of PB or almond butter
- 1 or 2 teaspoons of unsweetened cocoa powder
- canned coconut milk (optional)
Put the bananas in a food processor and process until a whipped consistency. It will turn into a mealy consistency before it goes smooth - give it time :) This is where I used a small amount of coconut milk, but it was probably not needed.
Once smooth, add in the nut butter and cocoa powder - feel free to leave one or the other out or to sub in berries or other items at this point.
Transfer to a airtight container and put in the freezer. This is probably the easiest to serve after put in the freezer just long enough to firm up a bit, but was excellent right away - just not as much of an ice cream consistency. If frozen for long periods of time it gets ROCK HARD.. So pull it out a few minutes early before serving. But no worries, it thaws fast!
(p.s. this was blogged on my phone, so if it looks funky, sorry!)