Ingredients:
– 4 large ripe bananas
– 1 teaspoon vanilla extract (optional)
– 2 tablespoons almond or peanut butter (optional)
– 1–2 tablespoons cocoa powder (optional)
– A handful of chocolate chips or chopped nuts (optional)
– ½ teaspoon cinnamon (optional)
– A pinch of sea salt (optional)
– ¼ cup plant-based milk (almond, oat, or coconut), if needed for smoother blending (optional)
Directions:
1. Peel the bananas and slice them into small pieces.
2. Place the banana slices in a single layer on a baking sheet or plate and freeze them for at least 2 hours or until completely frozen.
3. Transfer the frozen banana pieces to a food processor or high-powered blender.
4. Blend until the bananas become creamy and smooth, stopping to scrape down the sides as needed.
5. If the mixture is too thick, add plant-based milk a little at a time to help blend smoothly.
6. Add any optional ingredients like vanilla extract, nut butter, cocoa powder, cinnamon, sea salt, chocolate chips, or nuts, and pulse a few times to combine.
7. Transfer the banana ice cream to a freezer-safe container, smooth the top with a spatula, and freeze for an additional 1-2 hours if a firmer texture is desired.
8. Scoop and serve immediately or store in the freezer until ready to enjoy.
Prep Time: 10 minutes | Cooking Time: 0 minutes | Freezing Time: 3-4 hours | Total Time: 3 hours 10 minutes
Kcal: Approximately 90 kcal per serving | Servings: 4 servings
Tips:
Use very ripe bananas for maximum sweetness and creaminess without added sugar.
Add nut butters or cocoa powder for extra flavor and richness in your banana ice cream.