John K. - Banana Chocolate "Nice Cream"

For the potluck, I made the Banana “Nice Cream” recipe from the Jumpstart recipe book. I had done something similar before, but the cocoa powder and vanilla recommended in the recipe book sounded like nice additions, and they are!

Recipe

Start with 2 very ripe bananas (the outside should be spotted, even black is okay). Peel them, cut the bananas in coins and freeze in a labeled container. Freeze at least 12 hours; they last in the freezer indefinitely once frozen. (This is a good use for any overripe bananas.) Bring the bananas out of the freezer. They may need 5 minutes to soften a bit, before making the ice cream.

Blend the bananas in a food processor with 1 to 2 tbsp cocoa powder and a dash of vanilla. You may need to add ¼ cup or so of plant milk or water to make it the right consistency. Once it’s thoroughly blended, serve right away or spoon it into a container and freeze.