This recipe has changed my life, seriously. As an ice cream addict I needed to find another healthier route…this Banana Ice Cream (or “nice” cream) is it! It has become a nightly treat and a healthy one that I feel good about. Fast, vegan, gluten and dairy free it is a staple!
Perfect Banana Ice Cream
4 large ripe bananas, peeled and cut into 1 inch rounds
1/4-1/3 cup almond milk, dairy milk, coconut milk, coconut water or juice
Makes about 4 servings
Line a large plate or a baking sheet with parchment (for easy removal) and place the sliced bananas on the paper. Freeze for at least 4 hours.
Place bananas and desired liquid in a blender (preferably high speed) a food processor fitted with a steel blade and blend until the bananas begin to break down. Remove the lid and scrape down the sides; add the almond milk, any flavoring that you are using. Turn the machine on and process until the mixture becomes smooth. You may have to scrape the sides a few more times.
Be sure not to overdo and melt the bananas.
Serve immediately or store in the freezer for later. The re-frozen concoction will have a less creamy texture but is still very refreshing and naturally sweet. To re-soften; remove from freezer about 10 minutes before eating.
Tips & Notes~
If the banana are not breaking down easily then your freezer may be a bit too cold. Let them thaw for a few minutes on the counter and then continue.
Each large banana will yield about one serving.
Alternately you can use a blender but you will need to scrape down the side more often or use the tamper to push the bananas into the blade.
Additions~ add in the beginning use your best judgment on the amounts
Natural peanut butter (add at the beginning)
Unsweetened high quality cocoa powder
Freshly grated orange or lime zest
Frozen avocado (may need a touch of honey also)
Semisweet chocolate chips, chopped
Chopped nuts of any kind
Dried fruit of any kind
Toasted or un-toasted shredded coconut
A few chocolate/yogurt covered pretzels, chopped
Chocolate syrup or caramel