Chocolate Banana Ice Cream

Slice bananas into approximately ¼ inch slices and place the on a baking sheet lined with parchment paper, allowing the slices a little space in between so they don’t touch each other. Place them into the freezer and freeze for at least 3–4 hours to allow to fully harden.

Place the frozen banana slices into the bowl of a food processor or a heavy duty blender. Process the banana, scraping the sides of the food processor as needed. After a few minutes, the mixture will resemble soft-serve ice cream.

Add the dark cocoa powder at this time and blend again. You may need to use a spatula to help it along at this time.

While you could eat the ice cream right now, it will be super soft, so I recommend transferring it to an airtight container and freezing until it’s a little more solid, in about 1 hour.