Vegan Chocolate Banana Ice Cream

Ingredients

• 3–4 ripe bananas (the riper, the sweeter)
• 2–3 tbsp unsweetened cocoa powder
• 2–4 tbsp plant-based milk (almond, soy, or oat)
• 1–2 tbsp maple syrup or dates (optional, for extra sweetness)
• 1/2 tsp vanilla extract (optional)
• Pinch of salt

Optional add-ins:

• Vegan chocolate chips
• Peanut butter or almond butter
• Chopped nuts

Step 1: Freeze the Bananas

1. Peel bananas.
2. Slice into small coins.
3. Place on a tray (so they don’t stick together).
4. Freeze for at least 4–6 hours or overnight.

Step 2: Blend

1. Add frozen banana slices to a blender or food processor.
2. Blend until crumbly at first.
3. Add:
   • Cocoa powder
   • Plant milk (start with 2 tbsp)
   • Vanilla, sweetener, and salt
4. Continue blending until smooth and creamy.

Tip:

• Stop and scrape sides as needed
• Add a little more milk if too thick, but don’t overdo it

Step 3: Adjust Texture

• For soft-serve: eat immediately
• For firmer ice cream: transfer to a container and freeze for 1–2 hours

Step 4: Add Mix-ins

• Stir in chocolate chips, nuts, or peanut butter after blending

Serving

• Scoop into bowls or cones
• Top with chopped nuts or melted vegan chocolate

Storage

• Freeze in an airtight container for up to 1 week
• Let sit at room temperature for 5–10 minutes before scooping

Tips

• Use very ripe bananas (brown spots = better flavor)
• A high-speed blender or food processor works best
• Don’t add too much liquid or it will become icy
• Add a spoon of peanut butter for extra creaminess