Description
You can turn frozen bananas into a delicious ice cream-like dessert with just a few ingredients. We like to call it “nice-cream.” Peel and freeze your ripe bananas and you’ll be able to make this banana ice cream any day of the week.
Ingredients
Units
Scale
- 2–3 cups frozen banana chunks (see note*)
- 1 tablespoon of unsweetened almond milk (or other dairy-free milk) per banana
- optional: 1/8 teaspoon vanilla extract per serving
- toppings of your choice (see ideas below)
Instructions
- Pulse frozen bananas and unsweetened almond milk (or milk of your choice) in a food processor until it’s the consistency of ice cream. A blender can work too, but I find it easier to control the consistency with a food processor if you have one. Do not over blend as the heat from the machine can melt the nice cream.
- You can eat it right away for more of a soft-serve consistency, or put the blended “nice-cream” in a small container (a metal loaf pan works great) and freeze for 2-4 hours for more of an ice cream texture. It will keep in the freezer, covered, for up to 3 days.
- Eat alone or top with your favorite healthy toppings.
Notes
- * Use the equivalent of about 1 banana per serving; it’s important the bananas are frozen or else you’ll just end up with baby food. I like to slice my bananas into 1-2 inch chunks before freezing to help them blend a little better, but you can also freeze them whole (just be sure to always peel them first!)
- Healthy Topping Ideas:
1/2 teaspoon chia seed “sprinkles”
handful of pitted cherries
handful of frozen berries
1 tablespoon dark chocolate chips (at least 70% cocoa)
1 tablespoon peanut butter
1 tablespoon chopped nuts