Vegan Chocolate N’ice Cream
No dairy, no problem.
- 3 ripe bananas
- 1/4 cup cocoa powder
- 2 tbsp. maple syrup
- 1 tbsp. water
- pinch of kosher salt
- 1/4 cup semi-sweet mini chocolate chips
- Slice bananas and place flat into a Ziploc bag. Freeze until solid, 2 hours or overnight.
- In a food processor, add frozen banana slices, cocoa powder, maple syrup, water, and salt. Puree until smooth and creamy, about 3 minutes. Add chocolate chips and pulse until just incorporated.
- Transfer mixture to a loaf pan. Freeze until firm, another hour.