Hello! My name is Melissa and I’m super excited to be helping Heather out here on Twin Dragonfly Designs while she’s away having summer adventures in the great outdoors.
I love summer adventures, but I love summer treats even more so I was stoked when I saw this recipe for dairy free icecream in the mix (dairy and I have been friends off for a while.) I was actually so excited that when I made it I skipped the part of the recipe where it goes into the freezer and started eating it. I (mostly) don’t recommend that, although it’s still delicious at that point, just not very “ice-creamy”. Don’t worry, I eventually realized my mistake and the other half of the mixture made its way to the freezer.
The great thing about this recipe is that you probably already have most, if not all, of the ingredients on hand at home. It also gives you another option for getting rid of all of those frozen bananas hiding in the back of the freezer.
P.S. Since we’re going to be hanging out together for the next few weeks I’ll give you all a quick bio: I’m Heather’s cousin. I’m a single adoptive mama by choice. I’m a freelance writer and professional communications consultant. You can check out my Facebook page here.
- 2 frozen bananas
- ¼ cup cocoa powder
- ½ tsp mint extract
- 2 Tbsp mini chocolate chips
- 2-3 Tbsp almond milk
- In a food processor combine first three ingredients.
- Add almond milk as needed to create a smooth consistency.
- Fold in mini chocolate chips last.
- Pour into a tupperware container and place in freezer.
- Once frozen scoop and serve on gluten free waffle cones.