When summer delivers ice cream weather, we turn to this brilliant three-ingredient recipe: chocolate banana nice cream — naturally vegan and low-fat. Just cut up the bananas, freeze and swirl with your favorite flavors.
Drop the bananas, cocoa powder, and nondairy milk into a blender or food processor. Add a small amount of one or two of the optional mix-ins. Blend until creamy.
Serve immediately (or refreeze briefly, see note below) with toppings, if desired.
Notes
Note: The natural consistency of this chocolate banana ice cream is like soft-serve. If you want something more scoop-able, put it in the freezer for up to an hour. Careful, though. If you leave it in any longer than an hour you’ll have a giant popsicle, and not in a good way.