4 bananas (peeled and frozen dime sizes pieces)
¼ cup unsweetened cocoa powder
¼ cup non dairy milk* (or ice cold water)
1 tsp vanilla extract
½ tbs honey (optional, depends on the sweetness of the bananas)
¼ cup dairy free chocolate chips (optional)
Add the frozen bananas and milk* to a food processor or blender and pulse until smooth, scraping down the sides from time to time.
When the mixture is smooth, add the cocoa powder, vanilla extract and honey if using and blend until well mixed.
Stir in the chocolate chips. If necessary pulse lightly to break up the chips a bit.
For a soft ice cream, serve immediately.
For a firmer ice cream, transfer the mixture back to the freezer for at least an hour. Serve and Enjoy!
*The less liquid you can use the better the texture of the ice cream
Moylan Lovell specializes in Gluten Free Cooking. She's unable to have gluten for medical reasons. Many of her customers are parents with kids who have food allergies. Unfortunately the number of children and adults with food related conditions is on the rise. Moylan partners with Baby Babble to share some great, healthy recipes that may just tickle your taste buds.