Recipe of the Week 12/16 - Chocolate Banana Ice Cream

Yield 2 servings

2 overripe bananas
1-2 tbsp unsweetened cocoa powder (or raw cocoa powder)

Peel the bananas and cut them into small pieces.
Freeze them for 1 or 2 hours on a plate lined with parchment paper.
Put the frozen bananas into a food processor or blender and pulse until smooth. Scrape down the sides as necessary.
When the mixture is smooth, add the cocoa powder and blend until incorporated.
For a soft ice cream, serve immediately. For a firm chocolate banana ice cream, transfer it back to the freezer for at least an hour.

Nutrition Facts
Calories 111 % Daily Value* Total Fat 0.8 g, 1% Saturated Fat 0.4g 2% Cholesterol 0mg 0 % Sodium 2 mg 0% Total Carbohydrate 28.4 g 10% Dietary Fiber 4 g 14% Total Sugars 14.5 g Protein 1.8 g Vitamin D 0 mcg 0% Calcium 9 mg 1% Iron 1 mg 4% Potassium 464 mg 10%

Adapted from: Easy as Apple Pie: cream/ Found by: Ashley DeGeare NDTR, CHC

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