Combine bananas, cocoa, salt, sugar and heavy cream in a food processor. Process until mixture is smooth, stopping machine and scraping down sides of bowl as necessary. Transfer to an airtight container, press a piece of plastic wrap on surface of ice cream and freeze until firm enough to scoop, at least 4 hours and up to 2 days.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.