Description
This ultimate banana ice cream recipe offers a creamy, dairy-free dessert that’s easy to make with just ripe bananas and optional flavor enhancements. It’s perfect for a healthy treat with a smooth, soft-serve texture or a firmer scoop if frozen longer.
Ingredients
Scale
Main Ingredients
- 4 ripe bananas, peeled and sliced
Optional Ingredients
- 1/2 teaspoon vanilla extract
- 2 tablespoons plant-based milk (for smoother texture)
- Optional toppings: chocolate chips, chopped nuts, caramel, or peanut butter
Instructions
- Freeze Bananas: Slice the bananas and arrange them in a single layer on a parchment-lined tray. Freeze for at least 2 hours or until completely solid to ensure the best texture for blending.
- Prepare for Blending: Transfer the frozen banana slices to a food processor or high-speed blender. This equipment is essential for achieving a creamy consistency.
- Blend to Creamy Texture: Blend the bananas until they become creamy, stopping occasionally to scrape down the sides of the processor or blender. This process may take a few minutes depending on your machine’s power.
- Add Flavor and Texture Enhancements: If desired, add vanilla extract and a splash of plant-based milk to enhance the flavor and create a smoother texture. Blend briefly to incorporate.
- Serve or Freeze Further: Serve the banana ice cream immediately as a soft-serve dessert. For a firmer texture suitable for scooping, transfer to a container and freeze for an additional 1 to 2 hours.
Notes
- Use ripe bananas with brown spots for maximum sweetness and creaminess.
- If you don’t have plant-based milk, water or any milk alternative can be used.
- Adjust sweetness by adding a small amount of natural sweetener if desired.
- Experiment with toppings like chocolate chips, nuts, caramel, or peanut butter for added texture and flavor.
- For best results, let the banana slices freeze thoroughly before blending to avoid a mushy texture.
