Cut the bananas into 3 or 4 pieces (or cut them into coins if your food processor or blender is not very powerful), put them in an airtight container and freeze overnight.
Add the bananas to your food processor or blender and blend until you have a super creamy banana ice cream . Be patient, keep blending!
If your food processor or blender can’t blend the frozen bananas, add a splash of any kind of plant milk ( coconut milk , cashew milk , or almond milk work very well for making vegan ice cream).
Once it’s ready, you can eat it immediately for a soft texture or transfer it to an airtight container and freeze it for at least 1 hour or until solid. When you are going to eat it, if it’s too hard, let it stand at room temperature for at least 10 minutes or until it has a perfect consistency.
Eat it plain or serve with toppings like vanilla extract, peanut butter, homemade chocolate syrup, cocoa powder, carob powder, peppermint extract, chocolate chips, or coconut butter. You could even incorporate and blend some frozen fruits such as berries.
Keep it in an airtight container in the freezer for up to 3 months.
Feel free to add any other ingredient to customize your banana ice cream however you’d like.
You could also add some sweetener if you’d like your banana ice cream to be sweeter, although I like it better without it.
Serving Size: 1/3 of the recipe
Sugar: 16.6 g
Sodium: 1 mg
Fat: 0.5 g
Saturated Fat: 0.2 g
Carbohydrates: 31.1 g
Fiber: 3.5 g
Protein: 1.5 g