I made this amazing banana and cherry chocolate ice cream this weekend for us all to enjoy - bear is dairy and soya intolerant so dessert usually ends up being fruit for all of us.
I always try to have some banana pieces in the freezer after seeing this pin here. They are nice blended up on their own, but adding coconut milk makes a huge difference to how creamy it tastes. After all that's what you want with ice cream isn't it?
3 Frozen bananas - these should be sliced then frozen
Half can of black cherries - in natural juice
Half a can of coconut milk
Tablepspoon of cocoa powder
Place the bananas, cherries, and cocoa into a food processor and blend. You may need to stop and break up the banana with a spoon if it starts to clump together. Slowly add the coconut milk until it all becomes smooth and creamy. You may need to add more or less of the coconut milk. You don't want to make it too runny.
Eat immediately. You could scrape this mix into a Tupperware and freeze again until later (give it a quick whizz in the processor to break up any ice crystals before serving), but we always eat the lot in one go!