Banana Ice Cream
A creamy, healthy banana ice cream made with just a few natural ingredients. Perfect for vegans and those looking for a guilt-free dessert.
Equipment
- 1 blender
- 1 baking sheet lined with parchment paper
- 1 airtight container
Ingredients
Main Ingredients
- 4 ripe bananas
- 1 tsp vanilla extract
- 1/4 cup almond milk optional
Optional Add-ins
- 1 tbsp cocoa powder
- 2 tbsp chopped nuts
Instructions
Preparation
- Peel and slice the bananas into thin rounds. Arrange them in a single layer on a baking sheet lined with parchment paper.
- Place the baking sheet in the freezer and freeze the banana slices for at least 2 hours, until they are solid.
Blending
- Transfer the frozen banana slices to a blender. Add vanilla extract and blend until smooth. You may need to scrape down the sides occasionally.
- If the mixture is too thick, add almond milk, one tablespoon at a time, until desired consistency is reached.
Freezing and Serving
- Spoon the blended mixture into an airtight container. Smooth the top with a spatula.
- Freeze the mixture for an additional 1-2 hours for a firmer texture.
- Scoop the banana ice cream into bowls or cones and serve immediately. Enjoy your delicious, homemade treat!
Notes
Pro Tips: Use very ripe bananas for the sweetest ice cream. Ingredient Substitutions: Swap almond milk for coconut or oat milk if desired. How to Serve: Top with fresh fruit or granola for added texture. Storage & Freshness: Store in an airtight container to prevent freezer burn. Make-Ahead Tips: Prepare the bananas in advance and store slices in the freezer for quick assembly.