For the bananas
3 small bananas, frozen (about 2 cups)
2T cocoa (I use a fairly trade, Dutch-processed blend)
1/2t vanilla extract
1T cold water
Sweetened to taste (1/4 cup dried, soft dates, stevia, maple syrup, etc.)
For the cookie dough
1T whole wheat flour
1T unsweetened, unsalted peanut butter (I use crunchy)
1T coconut sugar (or to taste)
1-2t unsweetened plant milk
5g bittersweet chocolate, chipped (I use an organic, fairly traded bar)
A pinch coarse sea salt
Optional 1t maca powder. Replace the wheat flour with a suitable gluten free flour (e.g., sorghum). The coconut sugar will give the dough that bit of crystalline texture, but you can substitute other sweeteners. Replace the chocolate with actual chips if you prefer.
Mix the dry, the wet, and then the wet with the dry
ingredients for the cookie dough until a dough forms. Add an extra teaspoon of plant milk if dry. Let the dough rest a few minutes.
Mix the cocoa, the water and the dates and let stand 5 minutes. Blend the bananas with the vanilla until smooth. Add the chocolate mixture. Blend until smooth. Sweeten to taste.
Blend 1T cookie dough with the bananas for a more homogeneous flavour, or keep them separate for more contrast. Break the dough into small pieces (about 1/2 -1t). Stir once or twice into the nice cream. Spoon out and serve.