Chococlate Peanut Butter Banana Ice Cream

- 600g / 1lb 5oz ripe, chopped and frozen Bananas
- 100g / 3.5oz smooth, 100percent Peanut butter
- 60g / 2oz unsweetened Cocoa powder
- 130ml / 4.5fl oz unsweetened Soya milk

1. Add 600g / 1lb 5oz ripe, chopped and frozen Bananas, 100g / 3.5oz smooth 100percent Peanut butter, 60g / 2oz unsweetened Cocoa powder, and 130ml / 4.5fl oz unsweetened Soya milk to a powerful food processor.
2. Blend until smooth. If the food processor struggles, let Bananas defrost for 5-10 minutes, then blend in stages.
3. Serve soft immediately or transfer to a container and freeze for up to 3 months.
4. Remove from the freezer 45 minutes before serving to soften.
5. Serve in a bowl, ice cream cone, or ice lolly molds.