I threw this recipe together in honor of my dairy-free kid. I couldn’t believe how creamy the bananas got! It was bona-fide ice cream without the cream. Use bright yellow bananas for a tangy flavor or spotty ones for extra sweetness. We practically (okay, literally) licked our bowls.
1/2 c dairy-free semi-sweet morsels
5 tbsp unsweetened vanilla almond milk
Prepare a large baking sheet with a piece of parchment paper. Be sure the baking sheet will fit in your freezer. Slice bananas into equal-size slices and arrange in a single layer on the prepared baking sheet. Cover with plastic wrap and freeze for at least 2 hours or overnight. Remove frozen bananas and let stand 5 minutes. Place frozen bananas in a blender or food processor with 2 tbsp almond milk and pulse until bananas are lightly mashed, then purify on a medium setting until smooth and creamy. Spoon into 4 bowls and pop back in the freezer while you prepare the chocolate sauce. In a small saucepan over low heat, stir the semi-sweet morsels and 3 tbsp almond milk until the chocolate is about halfway melted. Remove from heat and continue stirring until smooth. Drizzle on top of creamed bananas.