Banana-Chip “Ice Cream” with Peanut Butter Swirl

Yield: about 2 cups

4     very ripe bananas, cut into 1- to 2-inch
       pieces, frozen
¼    teaspoon pure vanilla extract
2     tablespoons coconut milk
       pinch fine sea salt
¼    cup semi or bittersweet
       chocolate chips
¼    cup peanut butter, unsweetened

Nutritional information per serving (¹/³ cup):
Calories 196 (41% from fat) • carb. 26g • pro. 4g • fat 9g • sat. fat 3g • chol. 0mg • sod. 27mg • calc. 4mg • fiber 3g

1. Insert the chopping blade into the work bowl of the food processor. Put the bananas, vanilla extract, coconut milk, and salt into the work bowl. Pulse 10 times, using long pulses. Scrape the work bowl and then process for about 2 to 3 minutes until smooth. Add the chips and pulse about 5 times to break up and incorporate. Add the peanut butter and process on Mix to create a swirl.
2. For best results, serve immediately or place in a container to be stored in the freezer. Cover ice cream with plastic wrap directly if freezing.