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Banana and Chocolate Chip Ice Cream Dessert

Ingredients

·         6 very ripe bananas

·         ¾ cup mini chocolate chips

Instructions

1.      Line a baking sheet with parchment paper. Slice the bananas into ½-inch slices and lay flat on the parchment-lined baking sheet. Cover with plastic wrap and place in the freezer for 1-1/2 hours.

2.      Remove frozen bananas from the freezer and let set out for about 5 minutes while you set up your food processor or blender. You want the bananas to softened just a bit, but still be frozen.

3.      Place the bananas in the food processor and blend until smooth and creamy. Stir in ½ cup mini chocolate chips.

4.      Grease a mini muffin pan with non-stick cooking spray. Scoop the banana ice cream into each cup, filling each one almost full, then sprinkle the top of each cup with a few more mini chocolate chips. Place the muffin pan in the freezer for an hour.

5.      Remove the pan from the freezer and pop each bite out with a knife. Stack the banana ice cream bites in a freezer safe container with a lid, placing parchment paper between each layer of bites to keep them from sticking together.

Notes

Store bites in the freezer for 2-3 months.

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