Not So Ice-Cream, Chocolate Ice-Cream

Who's ready to make fantastic ice cream without all the risks of eating dairy? 
I'm making chocolate ice cream today.
Step 1. Peel 3 bananas and slice thinly. Freeze for few hours.
Step 2. Once begins to harden, put in food processor with a 1/2 teaspoon vanilla extract. Add 1/8 cup cocoa powder and mix well. Adjust for your own taste. Chocolate lovers may need more cocoa.
You can add sliced almonds, chocolate chips, mint extract, or whatever you like.
Put back in freezer and enjoy!

Why Eat Bananas?

This is one versatile fruit! You can take it with you since it comes in its own package, or can be mashed and used as a butter substitute in cakes and muffins, or sliced and added to fruit salads, yogurt or in a sandwich with nut butter…YUM!!!

Due to its creamy consistency, it can be used to make healthy non-dairy ice cream. But the benefits don’t stop there. They are incredible good for us. This fruit that been around for 4000 years is only around 110 calories and even though it is sweet, due to its fiber content, it’s a low  glycemic fruit. It contains potassium which helps us to regulate our blood pressure and can help prevent muscle cramps. The sterols it contains may help to reduce the absorption of cholesterol. Let’s not forget the Vitamin B6 that helps us grow new cells and maintain healthy nerve and brain function. Sliced bananas can be frozen up to 2 months. If you have extra bananas, they can be refrigerated. The skin will turn brown but the flesh will be fine.