Chocolate Banana Ice Cream
by Melinda D. Maryniuk, MEd, RD, CDE
Makes: 3 – ½ cup servings Per serving: 17 g carbs, 125 calories
3 medium ripe bananas (7 inch) – frozen
3 Tbsp cocoa powder
Remove the peels, cut the bananas into chunks and place in a food processor. Blend till smooth and resembles a soft-serve ice cream. Scrape down the sides and add cocoa powder, blending again till very smooth. Place in an air tight container and freeze until it’s a little more solid. It takes about an hour.