Chocolate Banana Ice Cream
by Melinda D. Maryniuk, MEd, RD, CDE
Makes: 3 – ½ cup servings Per serving: 17 g carbs, 125 calories
3 medium ripe bananas (7 inches) – frozen
3 Tbsp cocoa powder
Remove the peels, cut the bananas into chunks and place in a food processor. Blend till smooth and resembles soft-serve ice cream. Scrape down the sides and add cocoa powder, blending again till very smooth. Place in an airtight container and freeze until it’s a little more solid. It takes about an hour.
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