Chocolate-Banana "Ice Cream"

Abby LOVES ice cream - and so do I! This is a guilt-free, dairy-free way for us to indulge our cravings. If Abby noticed that this was not "real" ice cream, she certainly didn't let on! Don't worry if you don't have an ice cream maker - I tried this both ways, and it will work fine without an ice cream maker. It will just be harder when you get it out of the freezer, but a quick zap in the microwave will get you back to ice cream consistency!

Chocolate-Banana "Ice Cream"

Prep time: 10 minutes, plus time to freeze

2 large ripe bananas, cut into 1-inch chunks and frozen ahead of time
1 cup silken tofu
1 Tbsp + 1 tsp unsweetened cocoa powder
2 Tbsp agave nectar (or sweetener of choice)

Combine all of the ingredients in a food processor or blender; blend, scraping sides occasionally, until the mixture is completely smooth, about 5 minutes. Add more sweetener as needed, to taste (agave nectar is pretty sweet, so it didn't take much). If you have an ice cream maker, you can transfer the mixture to the freezing bowl at this point and freeze according to manufacturer's directions. Otherwise, pour the mixture into a bowl and freeze in the freezer for several hours.

This was really good, and Abby snarfed it right down. It's hard to completely kill the taste of the tofu, but this tasted really rich and yummy, so you're likely not to care!