Ingredients
Ice Cream:
2 lg. ripe, frozen bananas, sliced
2 T splenda
1 1/2 cups whole milk
1/2 tsp. ground cinnamon
1/2 tsp. vanilla extract
Chocolate sauce:
2/3 cup water
1/4 cup splenda
3 T unsweetened cocoa powder
2 tsp. cornstarch
2 tsp. unsalted butter
1/2 tsp. vanilla extract
To make ice cream: Combine bananas, sugar, and 1/2 cup of milk in food processor or blender. Puree until smooth. Add cinnamon, vanilla and remaining 1 cup of milk. Puree until smooth. Transfer into an 8 X 8 metal or plastic container. Cover and freeze for 4 hours or overnight.
Remove from freezer and break up mixture w/a knife. Working w/half of the mixture at a time, process briefly in a food processor or blender. The mixture will transform from icy to smooth. Use a rubber spatula to poke the mixture down. Return the the container, cover, and freeze for at least 30 minutes before serving.
To make chocolate sauce: Combine water, sugar, cocoa, and cornstarch in a medium saucepan. Stir w/a wire whisk until smooth. Cook over medium heat, stirring frequently w/a wooden spoon until smooth and thickened, about 5 minutes. remove from heat, and stir in butter and vanilla.
