I LOVE ice cream. Like waaay too much. But with the amounts refined sugar and chemicals added to most ice creams, eating ice cream at the frequency I’d like to eat it at (read: every meal), is just not feasible or healthy. Step in this easy peasy BANANA ice cream. It’s a great way to get fiber, potassium, and natural sugar without the extra junk and chemicals in most commercial ice creams. You can whip it up in UNDER 5 mins* with minimal effort. And this ice cream is gluten free, dairy free, processed sugar free, and vegan. What’s not to love?
*provided you’ve frozen the bananas in advance…
Banana Ice Cream
- 2 frozen bananas
- 1 unfrozen banana
- 1 tsp organic vanilla extract
- 1 tbsp vanilla almond milk
Place ingredients in blender.
Pulse until the consistency is that of ice cream.
Garnish with nuts, chocolate sauce, or fruit.
I like to keep a batch of chopped, frozen, and peeled bananas in my freezer at all times. The regular banana serves to smooth out the ice cream without turning it into a smoothie (which is what happens if you forgo the regular banana and only use almond milk). If you’re looking for a fruitier ice cream, throw in a handful of frozen fruit. Peanut butter fanatic? Add in a tablespoon of smooth peanut butter into the bender. Chocolate crazy, like me? Create homemade chocolate syrup by boiling honey (or agave nectar or stevia if you’re vegan), water, cocoa powder until the consistency reaches that of your favorite Hershey’s syrup. Make sure it is cool before pouring in to the blender, or just use as a topping for your ice cream.
My favorite way to enjoy this ice cream is reminiscent of bananas foster. I caramelize some walnuts with brown sugar and brandy and then pour the delicious topping piping hot on top of my banana ice cream. DELICIOUS and minus the fire hazard!!
How did you dress up your banana ice cream? Let me know in the comments!