4wholeripe, frozen bananas(peeled and chopped). It’s easier to peel and chop the bananas at room temperature and then place the pieces in a zipped bag or covered container for freezing). Ideally, bananas should be heavily spotted. This gives the dessert its sweetness.
3T.almond butter(unsweetened) – this ingredient is optional, but does help mask the banana flavor and create a truer, richer chocolate ice cream flavor and consistency (personally, I don’t use nut butter because I like the mild banana flavor. It tastes like an ice cream sundae!).
Add all ingredients to blender or processor and process on medium-high speed until the mixture is smooth and fully incorporated (the cocoa may want to cling to the sides of the blender or processor, so use a spatula to scrape the sides as needed).
** If the mixture is too thick to blend properly, you can add a splash of nut milk (or your other favorite milk) to thin it out a bit. Add just a little bit at a time or you’ll end up with a milk shake instead of firmer ice cream.
For a soft-serve texture, serve immediately and transfer what remains to the freezer for up to a day or two (any longer and the texture can become icy – although the flavor is still great!)