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Ingredients
- 2 very ripe, medium bananas
- 3 tablespoons dark, unsweetened, cocoa powder
- 1-2 teaspoons honey or maple syrup
- 1 tablespoon peanut butter
- 1 tablespoon cocoa nibs
Method
- I've made banana ice-cream 2 ways. In the first method I used frozen banana. It is very nice, since you may enjoy the ice-cream immediately, but you may risk to broke your blender, like I did In the second method, I used room temperature banana and then froze the cream overnight.
- Option 1 Choose ripe bananas, which are sweet and soft Peel and cut them into coins and freeze overnight in freezer bags. Blend the frozen banana pieces together with cocoa powder, honey or maple syrup, cocoa nibs and peanut butter in a small food processor or powerful blender Voilaaaa - the ice cream is ready. You can enjoy it immediately, even though it will be quite soft, or you can transfer it in an airtight container freezer proof and freeze until solid.
- Option 2 Choose ripe bananas, which are sweet and soft Peel and cut them into big chops. Blend the banana chops together with cocoa powder, honey or maple syrup, cocoa nibs and peanut butter in a small food processor or powerful blender. Put the cream in an airtight container and freezer proof and freeze overnight (or 3-4 hours, until solid). Remove from the fridge. Let it stand at room temperature for 2-3 min and scoop with an ice-cream scooper.
