*To ensure your bananas are fully frozen it is best to freeze them at least 24 hours in advance. I find yellow, spotted bananas before they turn too ripe to provide the best taste and texture. Slice the bananas into chunks before freezing to make blending easier.

*Adding coconut cream makes this nice cream much creamier. The texture can be a little more icey without it but still very tasty. Refrigerating a can of full fat coconut milk for 24 hours will allow the cream to solidify at the top of the can. Careful not to tilt or shake the can when you remove it from the fridge. Open the can and scoop the thick cream off the top. The coconut water underneath can be used in a tropical smoothie!

1. Add the frozen banana chunks to your food processor or high powered blender. 
2. Pulse to break down the pieces then blend until smooth. If your machine is having trouble blending down the bananas you can wait a few minutes so the bananas soften slightly OR add 1 tbsp non-dairy milk. The more milk added the more it will thin the “ice cream” though so try to use as little as possible.
3. Once the bananas are smooth, add the coconut cream (if using) and mint extract. Blend to combine.
4. Stir the mini chocolate chips into the blended “ice cream” and freeze in a freezer safe container. If it won’t be staying in the freezer for too long I’ve re-used yogurt containers or even frozen the ice cream in a loaf pan lined with parchment paper. 
5. You can enjoy this right away as a very soft serve type of “ice cream” bowl. Waiting 4-6 hours will give you a firmer soft serve and freezing overnight will produce a very firm “ice cream”.