Peel the bananas and slice them into small, even rounds (about ½-inch thick) so they freeze quickly and blend more easily later. Spread the slices out in a single layer on a parchment-lined tray—this prevents them from sticking together into one big frozen block. Place the tray in the freezer for at least 4–6 hours, or until the pieces are completely solid. For best results, use ripe bananas with brown spots, as they’ll give you natural sweetness and a creamier texture.

Once the banana slices are fully frozen, add them to a high-speed blender along with the cocoa powder, almond milk, cinnamon, and vanilla extract. Start with the lower amount of almond milk—you can always add more later. Begin blending on low speed to break down the frozen chunks, then gradually increase the speed. If your blender struggles, pause and let the bananas soften for 1–2 minutes before continuing.

As the mixture blends, stop occasionally to scrape down the sides with a spatula. This ensures everything is evenly incorporated and prevents dry pockets of cocoa or banana from sticking to the sides. Keep blending until the mixture transforms into a thick, smooth, and creamy consistency that resembles soft-serve ice cream.

Check the texture. If it’s too thick and not blending smoothly, add almond milk one teaspoon at a time and blend again. Be careful not to add too much liquid at once, as this can quickly turn the mixture runny instead of creamy. The goal is a thick, scoopable consistency that holds its shape.

Once the base is perfectly smooth, gently stir in the cacao nibs or chocolate chips using a spoon or spatula instead of blending them. This keeps their crunch intact and creates that “choco-crackle” texture in every bite.

Immediately scoop the nice cream into cones or bowls using an ice cream scoop or spoon. Serve right away for the best soft, creamy texture. If you prefer a firmer consistency, you can freeze it for an additional 20–30 minutes before serving, but avoid leaving it too long or it may become too hard.