Cut the bananas into small pieces and freeze for about 2 hours.
Take the bananas out of the freezer and put into a blender. Leave for about 5 minutes so that they just slightly thaw.
Add the milk and peanut butter and blend into a creamy mixture.
Add the natural sweetener and raw cocoa powder until a nice chocolate coloured ice cream is obtained.
Pour into a freezing tray of choice and eat right away or freeze.
If you freeze then remove from freezer about 20 minutes before you will eat it.
Not suitable for under 1 because of sweetness and caffeine. You can remove the date syrup and cacao powder and make just a Peanut Butter Banana Ice Cream for baby. Freeze your bananas. The trick to getting a really creamy homemade ice cream texture is freezing the bananas beforehand. Once they are frozen, when you take them out and blend they will leave this thick and creamy texture that you can add pretty much anything to for a delicious ice cream.Don't over-blend. When adding the flavoring ingredients to the ice cream, make sure not to over-blend the mixture. If you blend it too long the heat from the blender might thaw the bananas to much and instead of the creamy and thick ice cream texture you will be left with a liquid one.If adding solid bits, gently mix them in. Sometimes I like to add some chopped up nuts or fruit like berries to the ice cream. The trick when adding these is to gently mix them in with a spatula rather then blending. If you blend them in you'll probably loose the creaminess of the ice cream.