Step by step

1. Put the bananas in the blender jar.

2. Secure lid and turn dial to Speed 1.

3. Slowly increase speed to high (Speed 9 or 11).

4. Blend until completely smooth for about 30 seconds.

5. If necessary, scrape down sides of jar with the tamper.

6. Do not overblend or the icecream will begin to melt.

7. If too thick, blend in a splash or two of coconut milk.

8. Drop in the dark chocolate and pulse 2 to 3 times on low just to incorporate.

9. Pour into 1 or 2 bowls and serve immediately or transfer to an airtight container and place in freezer until firm (about 2 hours).

10. Ice cream will keep in freezer for up to 1 week.