Chocolate Banana Ice Cream


By Melinda Maryniuk, MEd, RD, CDCES 

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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