adapted from via The Kitchn
- 4-6 very ripe bananas
- 3 tbsp. nutella
- Slice bananas into small bites and place on a parchment lined baking sheet.
- Freeze the bananas for 2-3 hours or overnight.
- Place the banana slices in a food processor and pulse until smooth.
- Place the “ice cream” in a bowl and swirl in the nutella.
- Freeze for a couple of hours until set, if you’d prefer a scoop-able ice cream. Eat immediately if you prefer soft serve.