Vegan Chocolate Banana Ice Cream

Ingredients:
3 ripe bananas, peeled, sliced, and frozen
2 tablespoons unsweetened cocoa powder
1-2 tablespoons maple syrup or agave nectar (adjust to taste)
1/2 teaspoon vanilla extract
A pinch of salt
Optional Toppings:
Vegan chocolate chips
Chopped nuts (e.g., almonds, walnuts)
Fresh berries
Coconut flakes
Instructions:
Start by freezing the ripe banana slices. Ensure they are sliced into small pieces for easier blending.
In a food processor or high-speed blender, combine the frozen banana slices, unsweetened cocoa powder, maple syrup or agave nectar, vanilla extract, and a pinch of salt.
Blend the mixture on high until smooth and creamy. You may need to stop and scrape down the sides of the blender occasionally to ensure even blending.
Taste the mixture and adjust the sweetness if needed by adding more maple syrup or agave nectar. Blend again to combine.
Once the mixture is smooth and creamy, it should resemble the texture of traditional ice cream.
If you prefer a soft-serve consistency, you can serve the ice cream immediately. For a firmer texture, transfer the mixture to a lidded container and place it in the freezer for about 1-2 hours.
Before serving, allow the ice cream to sit at room temperature for a few minutes to soften slightly. Scoop into bowls or cones.
Garnish with your favorite toppings, such as vegan chocolate chips, chopped nuts, fresh berries, or coconut flakes.
Nutrition Facts:
Servings: 2 servings
Serving Size: 1/2 of the recipe
Calories: ~150
Total Fat: ~1g
Saturated Fat: ~0.2g
Cholesterol: 0mg
Sodium: ~1mg
Total Carbohydrates: ~37g
Dietary Fiber: ~4g
Sugars: ~21g
Protein: ~2g