How To Make Chocolate Breakfast Ice Cream

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Frozen bananas and sweet dates make for a healthy, creamy Chocolate Breakfast Ice Cream you’ll love eating this!

Ingredients

• 3 medium ripe bananas (about 3 cups/15 oz/426 g)
• ½ cup (2½ oz/71 g) Medjool dates
• ⅓ cup (1⅓ oz/37 g) cocoa powder
• 2 to 4 tablespoons of coconut milk
• 1 tablespoon vanilla extract

Instructions

• Slice the bananas and place them on a parchment-lined tray. Freeze until solid, about 3 hours.
• Place the dates, cocoa powder, 2 tablespoons of coconut milk, and vanilla extract in a blender and puree until smooth.
• Add the frozen bananas and process until smooth and thick. If needed, add another tablespoon or two of coconut milk.
• Scoop and serve immediately or freeze for up to 4 weeks. If storing longer, take the ice cream out of the freezer to sit on the counter for 20 minutes before scooping.