combine banana, raspberries and almond milk in a high-speed blender and blend until smooth (if your blender isn’t in it’s prime I would recommend blending a couple smaller batches then mixing it all together)
transfer the mixture to a resealable container and freeze for at least 4 hours
scoop ice cream into a bowl, top with chocolate syrup and enjoy!
Recipe Notes
*I used Hersey’s lite chocolate syrup because it’s only 45 calories for 2 tbsp 😀