This Chocolate Banana Ice Cream is an outrageously easy, 2-ingredient nice cream recipe that shows you how to make ice cream with bananas and cocoa! Creamy, delicious, and only 129 calories!
Slice the bananas into approximately ¼ inch slices and place the on a baking sheet lined with parchment paper, allowing the slices a little space in between so they don’t touch each other.
Place them into the freezer and freeze for at least 3-4 hours to allow to fully harden.
Place the frozen banana slices into the bowl of a food processor or a heavy duty blender.
Process the banana, scraping the sides of the food processor as needed. After a few minutes, the mixture will resemble soft-serve ice cream.
Add the dark cocoa powder at this time and blend again - you may need to use a spatula to help it along at this time.
While you could eat the ice cream right now, it will be super soft, so I recommend transferring it to an airtight container and freezing until it’s a little more solid in about 1 hour.