I know you've all heard of one-ingredient ice cream. If you haven't, then welcome to the world; click on the link, and make it. It's magical. We often (and I mean OFTEN) make banana ice cream and top it with strawberries, coconut flakes, slivered almonds, and chocolate sauce and call it banana splits. Because it tastes JUST like it, for a fraction of the calories.
But the other day, my husband, who is the blender king around here, decided to try something new. He made banana ice cream with milk and then threw in some Nutella with it. (I know, Nutella is NOT vegan. But it is sinfully delicious.) The result was surprisingly like a Wendy's frosty, albeit a little more banana-y. It was awesome. This would probably also work with chocolate syrup - anything to add some chocolate flavor in with the banana. And the milk just makes it more melty and soft-serve-ish. Yum. A perfect spring/summer healthy (ish)treat!
And there are no measurements because...you don't need any. That's the beauty of it. I would average at least a banana per serving you want, and just add in until it looks right!
Almond milk, start with 1/4 c. and add to your desired consistency (obviously you could use whatever kind of milk you want!)
Nutella or chocolate syrup
Combine all ingredients in food processor or blender and blend. Serve.