Description
Try this delicious and healthy alternative to traditional ice cream. With just two simple ingredients, you can create a guilt-free dessert or a plant-based breakfast that satisfies your sweet tooth.
Ingredients
- 3 bananas (frozen)
- 1/4 cup plant-based milk - you may not use all of it
Optional add-ins to blend with the bananas
- 1/4 cup frozen fruit of choice (1/4 - 1/2 cup)
- 1/4 cup peanut butter or PB2
- 2 tablespoons cocoa
- 5 Oreos (can also be used as a topping)
- vegan hazelnut spread
- vanilla extract
Topping Suggestions
- semi-sweet vegan chocolate chips
- chopped walnuts
- peanuts
- vegan whipped cream
- vegan caramel
- pistachios
- coconut shreds
- vegan hazelnut spread
- UNREAL chocolate gems (similar to M&Ms)
- strawberries (frozen or fresh)
- pomegranate seeds (frozen or fresh)
- blueberries (frozen or fresh)
Instructions
- Prepare: Freeze bananas for at least 12 hours.
- Combine Ingredients: Place frozen bananas in a high-speed blender or a food processor with one tablespoon of milk.
- Add-Ins: If adding additional frozen fruit, PB2, or cocoa, add it in with the bananas.
- Additional Milk: Add more milk while the food processor is blending by dripping it in through the top a tablespoon at a time to prevent getting runny ice cream but encourage easier blending. You may not need to use all the milk. Blend for 2-3 minutes or until soft serve ice cream consistency.
- Add Toppings: Top with your favorite toppings.
Notes
Keep a zip-lock bag of retired and peeled bananas in the freezer for a quick treat. You can store them for up to 2-3 months.
I like to freeze bananas right after their peak—a day to three days after they're perfect for eating. Tossing bananas into the freezer when they're way past their prime can make your ice cream taste a bit funky, like munching on an overly ripe banana.
You will need a blender tamper to move and mix the bananas in the blender.
A food processor is slightly easier to use because the ice cream doesn't get caught in the blades as with a blender. But either is fine to use.
This recipe gives you a soft-serve texture. For a firmer ice cream texture, place in Tupperware in the freezer for a few hours. Then scoop it out and enjoy.
The nutrition profile is based on two large frozen bananas with a couple of tablespoons of plant-based milk. No toppings are included in the calculation. Use a nutritional app like Cronometer to get information on the exact ingredients and amounts you are using.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: dessert, snack, breakfast
- Method: Blender
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cup
- Calories: 242
- Sugar: 33
- Sodium: 31
- Fat: 1
- Saturated Fat: 0.3
- Carbohydrates: 60
- Fiber: 7
- Protein: 4
- Cholesterol: 0 mg