I have been making this every day now (with a frozen banana) for weeks. I have a huge supply of frozen bananas in the freezer. When I was making the Choco-Nana “Ice Cream”, I told my 30 year old son, “Your Dad and I have decided that this is a reason to keep on living…”!   As my son ate his bowl, he answered, “If I knew I was going to have this every day, it would definitely increase my quality-of-life.”  LOL.  I guess you could say: we all love it!

This was an experiment to see if a Vita-Mix will make a thick “ice cream” with an unfrozen banana, and it did!  No liquid was necessary.

Choco-Nana “Ice Cream” (with an unfrozen banana):

Servings: 1

• 1 banana, peeled (a speckle-skinned banana is preferable; then you might not need dates or other sweetener)
• large (I use Medjool) dates, pitted; 0-2 to taste, depending upon sweetness of banana  (I use 2)
• raw cashews (1/8 cup or 2 TBS.)
• 1 TBS. unsweetened cocoa

I mixed this, turning dial from 1-10, then “high” until blended.

Then I added:

• ice, 2-cups

Process from 1-10 quickly on the dial, and then on “high” until completely blended.

You will have a big bowl of thick choco-nana “ice cream” for one person. It tastes like a Wendie’s Frostie, only better.  You’ll need a spoon!  Enjoy.

Choco-Nana “Ice Cream” (with a frozen banana):

2 servings:

• 2 frozen ripe bananas, peeled
• 1/2 cup soy milk, or other unsweetened plant-milk
• large dates (I use Medjool), pitted; 2-4 to taste, depending upon sweetness of banana (I use 4)
• raw unsalted cashews (1/4 cup)
• 2 TBS. unsweetened cocoa
• Optional: 1 TBS. vanilla extract

I mixed this, turning dial from 1-10, then “high” until blended.

Then I added:

• ice, 2 cups

Process quickly from 1-10 on the dial, and then on “high” until completely blended.  If it’s not as thick as you’d like, add 1/4 cup more ice and process again.

• Note: for Choco-Mint add 1/8th tsp peppermint extract.
• For Choco-Coconut add-in several TBS of unsweetened coconut and process at #4 on dial–just long enough to disperse throughout.