Cooking Instructions
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Step 1
Start by peeling and freezing your
Bananas (2)
the night before. It’s easiest to cut them a bit before freezing. I find a mason jar works wonders to store them in.
Step 2
For the
Coconut Cream (3/4 cup)
, if you have full fat coconut milk, simply do not shake it and scoop out the cream that has risen to the top.
Step 3
Add frozen bananas, coconut cream, and
Peppermint Oil (1 tsp)
to a food processor. Process until the mixture becomes like a soft-serve consistency and there doesn’t appear to be any large chunks of bananas.
Step 4
Add the
Vegan Chocolate Chips (1/3 cup)
and pulse a few times until they are broken up within the mixture but not completely blended in.
Step 5
At this point, you can serve immediately for a soft-serve consistency. Or place the ice cream in an airtight container and freeze for 3 or more hours for a more traditional ice cream consistency.
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