Ice-Cream and Giggles

Raspberries are my favourite berry to add to a banana smoothie: the sweetness of the banana balances out the sometimes sour taste of raspberries, and the resulting flavour is in my opinion, fabulous. Today I decided to do what I like to call a berry-chocolate crush with a banana base: whole pieces of berry "crushed" in with the ice-cream, and chocolate pieces as well (girl needs chocolate, duh!), and so you are left with a sweet ice-cream with red berry streaks and chocolate. Heavenly.

You will need:

For the ice-cream:
2 frozen bananas
1/4 cup frozen raspberries
1/4 cup or less of almond milk

For the berry pieces:
1/4 cup or more of thawed raspberries, slightly squished

For the chocolate:

2 tbsp coconut oil
1 and 1/2 tbsp cacao powder
1 tbsp maple syrup

1. Mix all your ingredients for the ice-cream in a food processor. Add more milk if needed. You want it to be a pale pink colour. Pour into a metal tray, cover with glad wrap and place in the freezer.
2. Meanwhile, make your chocolate by mixing the coconut oil, cacao and maple syrup. Set aside and place in a bowl (do not put in the fridge otherwise it will set! If it is cold where you live, put in the microwave for 30 seconds, and repeat until melted by the time you want to use it.)
3. Get your remaining raspberries; let them thaw and put in a small bowl. Slightly squish them to get some of the juice out, but not too much.
4. After 40 minutes, get your ice-cream out of the freezer. Whisk. Get your chocolate and drizzle over the ice-cream (you probably won't need all the chocolate that you made, so why not pour the remainder into chocolate moulds and put a spoonful of almond butter or peanut butter in the middle?). Let sit for a few minutes, then whisk so the chocolate is broken up into chocolate flakes.
5. Roughly mix in your raspberries into the ice-cream. Not too much, you want raspberry chunks! Cover the ice-cream with glad wrap again, and place in freezer for around 20 minutes, until you are happy with the hardness of the ice-cream.
6. Serve!
P.S. I apologize for the yellow tinge of the photos, I had to borrow a different camera which had a polarizing filter on top as my normal camera had a dead battery.