Chocolate Banana Naturally Sweet Ice Cream

Let the bananas soften for a while at room temperature or in the microwave. You don't want them to be rock hard because they'll take a toll on your food processor or blender, but you don't want them to be soft because you'll get more of a smoothie texture. They should be frozen but starting to soften on the outside.

Pulse the bananas in a food processor until smooth. This is a heavy duty task – a blender can do it, but it's going to need some help (a few stirs here and there) to move through the blender smoothly.

Dissolve the cocoa in the water to allow it to incorporate into the ice cream better. Add the chocolate paste to the food processor and puree again until incorporated.

Stir in the chocolate bits and anything else you might like – vanilla, sea salt, etc. Serve topped with drizzled peanut butter!