I’m not sure about the rest of you, but I LOVE ice cream. It doesn’t matter whether it’s hot or cold outside….I scream for ice cream. Over the summer I tried ice cream made out of bananas. Stick with me because it’s actually pretty delicious. Just like all of the other recipes featured on my blog, this one has been adapted. I wish I could say I was talented enough to come up with these ideas on my own, but I am not. I hope you enjoy!
Take 4-5 ripe bananas (the more ripe the better – they should have at least a few brown spots), peel them, and add to a plastic freezer bag to freeze overnight until they’re completely solid. They will keep for at least a week.
Cut the bananas into 1/2 inch chunks and add them to a food processor. See the banana pieces in the picture above? They’re way too big and they simply caught in the blades and spun around until I got smart and cut them smaller. Save yourself the trouble: use small banana chunks.
After about 45-60 seconds, the bananas should be fully blended into a smooth, creamy, and light frozen dessert. Be careful not to over process or the friction from the processor will begin to melt the ice cream. You can enjoy this dessert right away for best results, but it will also freeze well for a day or two.
Mint Chip: combine a few drops of peppermint oil with a handful of dairy-free dark chocolate chips and pulse in the food processor for 10-15
Cherry Vanilla Ice Cream: Add a few frozen cherries (you can use fresh, but frozen works even better) and a few drops of vanilla to the food processor with the ice cream and pulse until the color becomes a consistent pink. Optional: throw in a few chocolate chunks for a “Cherry Garcia” like flavor.
Play around different types of flavors. Feel free to send me your suggestions! I will share them on here (and give you credit). Enjoy!