HOMEMADE BANANA ICE CREAM | no sugar, no dairy, no ice-cream machine

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Almond butter is lower in calories and has a different flavor profile.

coconut milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Almond milk is lower in calories and soy milk is often cheaper.

honey

🥗Healthier: maple syrup

💰Cheaper: agave nectar

Maple syrup offers a unique flavor while being a natural sweetener.

Start with nice brown ripe bananas; the browner the banana, the sweeter it will be.

Peel the bananas and cut them into quarters or thirds.

Place the banana pieces on a rimmed baking sheet lined with parchment paper.

Freeze the bananas for a minimum of 4 to 6 hours or until frozen through.

Transfer the frozen bananas into a freezer-safe bag to prevent them from sticking together.

Remove the frozen bananas from the freezer a couple of minutes before blending to make them easier to process.

Add the frozen bananas to a food processor with 1 tablespoon of milk, adding more as needed for consistency.

Pulse the bananas in the food processor until they break down and create a thick, creamy texture, stopping to scrape down the sides as necessary.

Optionally, add 1-2 teaspoons of maple syrup, honey, or monk fruit sweetener, a pinch of sea salt, and a kiss of vanilla extract, then blend again to combine.

For a protein boost, add 1-2 scoops of your favorite protein powder along with extra milk, if desired.

Serve immediately topped with your favorite toppings, or transfer to a loaf pan or glass container for later use.

Store in the freezer for up to 3 months; let soften before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens