• 3 ripe bananas
  • ½ cup peanut butter
  • ½ cup cocoa powder


  1. Into a food processor, add the three ripe bananas, peanut butter, and cocoa powder. Blend together until smooth. If the mixture is too runny, add a few extra tablespoons of cocoa powder until the mixture is the consistency of a thick cake batter.
  2. Make the ice cream: Scoop half of the mixture into a glass dish and freeze. When ready to serve, let thaw at room temperature for at least 10 minutes. Enjoy!
  3. Make the cookies: Scoop heaping tablespoons of the remaining dough onto a greased or lined cookie sheet, about 1 inch apart.
  4. Bake for 8-15 minutes at 350° F until cookies lose their sheen.
  5. Allow to cool and set on the cookie sheets for 3-5 minutes before transferring to a wire rack to cool completely. Serve and enjoy!