I’ve recently cut out all refined sugar from my diet. Once I set my mind to it (and saw the lbs start to drop off!) it was easier than I had initially thought. But, it’s summer, and I would still like to enjoy an ice cream every so often.
I’ve seen this recipe for 1 ingredient banana ice cream on Pinterest for a while now and have been dying to give it a try. I wasn’t sure that it would really taste like ice cream but BOY was I wrong! It’s also a great way to use up those over-ripe bananas…there’s only so much banana bread you can eat!
This couldn’t be easier to make: You want to use 4 or 5 over-ripe bananas (the browner they are, the sweeter the ice cream will be!).
Peel them and slice. Place the slices on a plate and freeze overnight. Then, all you have to do is blend them up in food processor/blender until thick and creamy!
Now, in the spirit of being sharing, I’m going to let you know that I froze my bananas whole with the skins still ON. Don’t do this, they are impossible to peel once they are frozen!! You could peel first, then freeze but I reckon slicing them up first would make the process a whole lot easier.
If you want to serve it right out of the blender, expect a “soft-serve” consistency. To make it a bit more solid, pop in a freezer-proof container and chill for at least 2 hours.
Who knew that pureed frozen bananas were so thick and creamy!? Honestly, if you love ice cream and bananas then you will adore this. It’s Paleo friendly, dairy free, (added) sugar free and a great guilt-free treat for both kids and adults alike. Feeling adventurous? Once you’ve mastered this version, don’t be afraid to experiment! I’m going to add almond butter to my next batch