Skinny Banana Ice Cream With Coconut Chocolate Sauce


    • 4-6 frozen bananas
    • 2 tablespoons all natural peanut butter
    • ¼ cup almond milk
    • 2 cups chocolate chips
    • 2 tablespoons coconut oil

    Peel bananas, chop in large pieces and freeze overnight.

    Blend bananas, peanut butter, almond milk in food processor for 5 minutes (stop and scrape down sides a few times). Keep blending until it looks whipped with a smooth and creamy consistency.

    Melt coconut oil and chocolate over very low heat in double boiler. Slowly stir until melted.

    Scoop banana ice cream into bowl and drizzle coconut chocolate sauce over top.