Description
Frozen bananas are processed into a smooth and creamy ‘ice cream’. Add a few additional ingredients to get three amazing vegan, paleo frozen desserts.
Ingredients
Scale
Basic Recipe
- 2 cups ripe bananas, cut into 1/2 inch pieces, frozen overnight
Almond Butter Ice Cream
- 2 tablespoons unsweetened almond butter
- 1/2 tablespoon organic maple syrup
- 2 cups ripe bananas, cut into 1/2 inch pieces, frozen overnight
- 3/4 teaspoon almond extract
Chocolate Chocolate Chip Ice Cream
- 2 cups ripe bananas, cut into 1/2 inch pieces, frozen overnight
- 1 teaspoon vanilla extract
- 2 tablespoons raw cacao powder
- 1/4 cup chocolate chips
Strawberry Ice Cream
- 1 1/2 cups ripe bananas, cut into 1/2 inch pieces, frozen overnight
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 3/4 cup frozen organic strawberries
Instructions
Basic Recipe
- Take the frozen bananas out of the bag, break them apart with a knife. Put them into a food processor.
- Process for 45-60 seconds until the bananas are fully blended into a smooth and creamy frozen dessert.
Almond Butter Ice Cream
- In a small bowl mix almond butter with maple syrup. Set aside.
- Put frozen bananas and almond extract into the food processor.
- Process 45-60 seconds until creamy.
- Add the sweetened almond butter and pulse a few times.
Chocolate Chocolate Chip Ice Cream
- Put frozen bananas and vanilla into the food processor.
- Process 45 seconds until almost creamy.
- Add raw cacao powder, pulse until creamy, about 10 seconds.
- Add 1/4 cup chocolate chips and pulse to combine.
Strawberry Ice Cream
- Put frozen bananas, vanilla and almond extract into the food processor.
- Process 45 seconds until almost creamy.
- Add frozen strawberries and process until the color becomes a consistent pink and there are a few pieces of strawberries, about 15-20 seconds.
Notes
If it’s a hot summer day, I find it best to put it in the freezer for 30 -45 minutes to firm up and get a more ice cream like texture before eating it.
Have all your ingredients ready before you begin.
Work quickly and don’t over process or it will melt and loose it’s ‘ice cream’ texture.
Store in an air tight container in the freezer for 2-3 days.
You can also use extra ice cream in a smoothie.
Nutritional information is for the basic recipe.
- Prep Time: 5 minutes
- Category: Vegan, Gluten Free, Paleo, Nut Free
- Cuisine: Healthy, Seasonal