2 Servings
For the Chocolate Sauce
2 tbsp Coconut Oil
2 tbsp Maple Syrup
1 tbsp Peanut Butter
2 tbsp Cocoa Powder
For the “Nice” Cream
2 Bananas, peeled, cut up and frozen*
2 tbsp Lemon Juice or Water
Prepare the chocolate sauce first because once the ice cream is made, you will want to serve it immediately.
In a small pot or microwave safe bowl, put the coconut oil, peanut butter and maple syrup then heat until the coconut oil melts. Whisk to combine then add in the cocoa powder, whisking until smooth.
In a blender or food processor, blend the banana and liquid of choice (really anything can be used) until it becomes smooth and creamy. If the bananas have been in the freezer for more than 8 hours, you may have to thaw them a bit before blending.
Drizzle the chocolate sauce over the ice cream and enjoy!
Tips: I like to keep chopped bananas in the freezer so that I can make this any time. I also freeze any excess fruits I may have on hand to make different flavor combinations. Third, I love using lemon juice no matter what flavor combination I’m going for because of the contrast and brightness it adds to the banana.
*Note: The sweetness of your ice cream (without adding sugar or sweeteners) depends on the ripeness of your bananas. I like to freeze them when they are bright yellow with only a few brown spots, but for more sweetness and banana flavor, freeze them when they are at their ripest.
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