Vegan Chocolate Ice Cream
Peel 2 ripened bananas. Wrap in Press & Seal saran wrap and freeze in Ziploc gallon-sized bag. To your blender (or in my case, my Magic Bullet), add the already frozen bananas, 1 cup of almond milk, 2 tsp. Hershey's unsweetened cocoa powder, and 1 tsp. all natural, gluten-free vanilla extract. Blend until creamy and smooth. Add more almond milk to enjoy as a milkshake or less almond milk to enjoy with a spoon! Note: this recipe is only 300 calories and approximately 3 grams of fat!
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