Perfect for…Breakfast. Pre-Workout. Post-Workout. Dessert. Anytime. All the Time.
Tip: Think ahead. Always, and I mean always, keep frozen bananas on hand. I buy an extra 2-3 bananas each week to freeze. They are essential for ice cream and a lovely addition to smoothies.
Step 1: Freeze 2 large or 3 small very ripe bananas. (Soft, spotty, and browning bananas are the perfect sweetness for ice cream.) Peel and cut into chunks before freezing.
Step 2: When ice cream craving hits, thaw bananas on counter for ~5 minutes. Grab food processor or high-powered blender. Dump in bananas and add 2-3 tablespoons of soy milk, for ultimate creaminess.
Step 3: Blend on high for ~1-2 minutes.
Step 3: Stop blending. Scrape down sides and/or push stubborn banana chunks down towards blade.
Step 4: Blend on high for another ~1-2 minutes or until consistency of soft-serve is achieved. See ↓↓↓ for example.
>Four super simple steps.
>Two ingredients. And don’t skip the soy milk – it makes the creamy, fluffy texture, just like the “real” stuff.
Recipe can serve two, but I enjoy this guilt-free treat all to myself! No shame!
And don’t forget the toppings…
- fresh/dried fruit
- nuts and seeds
- cocao nibs
- nut butter
- coconut flakes
…the sky’s the limit.
Today, I topped mine with chopped dried figs, banana slices, and chia seeds. Tasted pretty darn good after a hard leg day.
I hope you enjoy this recipe and give it a go. It can also be used as a “base recipe” for other fruit ice cream. Try blending in frozen berries, pineapple, or mango. Feeling very adventurous? Try spinach. Need a protein boost? Try a scoop of protein powder. Chocoholic? Try cocoa powder.
Let me know what fun variations you try.