Ever been home on a Friday night craving ice cream something serious but there’s no hope of leaving to get it? Well my friends, if you simply always keep frozen bananas on hand, you will never again go unsatisfied (or regret eating the real thing loaded with refined sugar and mystery ingredients).
Bananas are naturally sweet and creamy making them the perfect base for a frozen treat. You can make this recipe with just bananas + mylk (nut, flax, oat, hemp, or any dairy-free ‘milk’) and it would be delicious as-is. But I think the fun comes from doctoring it up with whatever you want! This is a perfect dessert to make with kids and let them get creative with the flavors and toppings. Below is my go-to recipe but you can choose any ingredients you like! Let me know any yummy combos you come up with in the comments below!
Banana Ice Cream
Servings: 1 (multiply as needed)
1 frozen banana, halved or chopped
1/4 cup unsweetened almond milk
1 Tbsp. peanut butter
1 Tbsp. unsweetened coconut flakes
Other possible add-ins:
raw cacao powder, cacao nibs, coconut oil, other fruits, other nuts/seeds, sea salt, cayenne, cardamom, vanilla extract, granola, chia seeds, ginger, etc etc etc…
Place banana and almond milk in blender and whip on the highest speed. After a few seconds it may not seem to be blending so take it off, open and give the mixture a swirl and blend again. You may have to do this 3 times or so. After the bananas are whipped, add in the PB, coconut, and cinnamon or whatever you choose to use. Blend and remove when combined. Pour mixture into a container/shallow bowl that allows the ice cream to freeze quickly – no more than 3 inches deep. Pop in the freezer and enjoy in 1 hour… if you can wait that long!