By Dr. Sirisha Potluri
Ingredients:
• 2 medium bananas frozen ( if they freeze too hard, let them thaw for 5 minutes before adding into blender or food processor)
• 1-2 tbsp almond butter substitute with any nut or seed butter
• 2-3 tbsp cocoa powder
• 1-2 teaspoons of maple or date syrup
• 1/2 Tsp of vanilla extract.
Vegan chocolate chips to put on ice cream (optional)
Instructions:
For the soft-serve ice cream version
• In a high-speed blender or food processor, add your frozen bananas and blend for 10 seconds to lightly break apart. Add your nut or seed butter and cocoa powder and blend until just blended.
• Transfer to a bowl and enjoy soft-serve style.
For the hard scoop ice cream version
• Place a small loaf pan in the freezer.
• In a high-speed blender or food processor, add your frozen bananas and blend for 10 seconds to lightly break apart. Add your peanut butter and cocoa powder and blend until all ingredients are just blended.
• Transfer chocolate ice cream to the loaf pan. To ensure it doesn’t become too icy, lightly mix your ice cream every 20-30 minutes for the first hour.
• Thaw for 10-15 minutes before eating. Lightly wet an ice cream scoop before scooping the ice cream into a bowl.