Peel and freeze bananas until completely solid, about 8 hours
Slice the frozen bananas to 1 inch slices
In a food processor or high-powered blender with a tamper* blend frozen banana slices with cream cheese and coffee extract until smooth. See my notes on coffee extract substitutes.
Do a quick taste test, and blend in sweetener if desired****
Serve immediately, or store in an airtight container in the freezer until ready to eat
Use a mini sieve to sprinkle on cocoa powder on top.
*while I used vegan (coconut based) cream cheese for my recipe, you can also use any cream cheese of choice such as regular dairy derived cream cheese (low fat, fat free, full fat), or other vegan alternatives like Tofutti.**To make your own coffee "extract," mix 1 Tbsp of instant coffee granules with 3 Tbsp of hot water. Let cool before using.***While a food processor will give you the best results, you can also use a high-powered blender (such as Vitamix) that comes with a tamper. Use the tamper to push the ingredients into the blades of the blender to ensure the best consistency, and add an additional 2-4 Tbsp of almond milk if needed.****If you're using fully ripened bananas you do not need to add any sweetener, but if you want sweeter ice cream, you can add up to 1/4 cup of granulated or liquid sweetener of your choice, such as honey, maple syrup, coconut sugar or regular sugar. For a lower calorie option, I've used sugar-free sweeteners with good results, such as monk fruit sweetener and stevia (just be sure to convert according to package instructions).