Non-Dairy Banana Ice Cream
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
4 ripe bananas4 tbsp peanut butter2 tsp cocoa powder
Peel the bananas and slice them up into 1/4 inch thick disks. Place the banana slices on a plate and place in the freezer for about an hour or until they are frozen solid.
Put the frozen slices in a food processor and pulse. First they will start to resemble gravel, but keep going. The bananas will soon turn into a frozen mush – at this point, start scraping the sides down (you will do this a lot). Or you could add a dash of milk since the liquid will help the blending. When the bananas look like whipped ice cream, you can add your mix-ins like peanut butter and/or cocoa powder, chocolate chips, toffee, raspberries, anything goes!
Straight out of the food processor, the ice cream is like soft serve. You can also freeze it for a firmer texture. I find it’s pretty hard (and therefore, brittle) when I scoop it immediately after removing it from the freezer. Just give it a minute or two to soften up.
Serving Size: makes a pint
Put the frozen slices in a food processor and pulse. First they will start to resemble gravel, but keep going. The bananas will soon turn into a frozen mush – at this point, start scraping the sides down (you will do this a lot). Or you could add a dash of milk since the liquid will help the blending. When the bananas look like whipped ice cream, you can add your mix-ins like peanut butter and/or cocoa powder, chocolate chips, toffee, raspberries, anything goes!
Straight out of the food processor, the ice cream is like soft serve. You can also freeze it for a firmer texture. I find it’s pretty hard (and therefore, brittle) when I scoop it immediately after removing it from the freezer. Just give it a minute or two to soften up.
Serving Size: makes a pint
Nutritional Info Amount Per Serving
- Calories: 139.7
- Total Fat: 6.1 g
- Cholesterol: 0.0 mg
- Sodium: 51.0 mg
- Total Carbs: 21.5 g
- Dietary Fiber: 3.1 g
- Protein: 3.8 g
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