This is from The Londoner, a blog that I will be reading for a while. Because she wrote this post.
Dairy Free Chocolate Ice Cream
Ingredients and Directions:
Chop up a bunch of bananas, pile them on a plate and put them in the freezer for 5 hours or overnight if possible.
When they are frozen, put them in the blender or food processor and blend until it is a smooth mush.
Add 2-3 heaped teaspoons of cocoa powder (or chocolate shakeology or tropical shakeology if you want a tropical fruity ice cream) and a swirl of pure maple syrup or make it peppermint flavored with a drop of doTERRA Peppermint oil....or orange...Oh, the possibilities are endless!
If you like it soft, just scoop it into a bowl and enjoy.
Or stick it in tupperware and put it in the freezer for a couple of hours.
