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Chocolate Banana Ice Cream

  • Level: Easy
  • Total: 12 hr 15 min (includes freezing time)
  • Active: 15 min
  • Yield: 1 1/2 cups
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3 large ripe bananas, peeled

3 tablespoons Dutch-processed cocoa powder

1 tablespoon virgin coconut oil


  1. Cut each banana into 6 chunks and freeze until rock solid, preferably overnight.
  2. Put the banana chunks, cocoa powder and coconut oil in a food processor and process. Hang on, your food processor may jolt in the very beginning! The bananas will look crumbly at first, then gooey and eventually light and creamy- just like ice cream. Stop the food processor frequently to scrape down the sides of the bowl and break up any clumps. Serve right away or scrape into a container and freeze until ready to serve.
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