Ice cream is the perfect dessert. But what if we want to keep our diet dairy and sugar free, and as unprocessed as possible? It can be a challenge, especially during the holidays. No need to feel deprived – this banana “ice cream” seriously rivals the rich, creamy goodness of real ice cream. And it’s fun to make. Ingredient list? Just bananas!
● Start with six ripe, soft, sweet (not brown) organic bananas. Peel the bananas and chop them into very small, even pieces.
● Place the banana pieces in an airtight container (it’s healthier not to use plastic) and freeze overnight, or at least two hours until frozen solid.
● Transfer the frozen banana pieces into a small food processor or powerful blender (like a Vitamix or Blendtec) and pulse until crumbly. Keep pulsing until the bananas just start to look gooey.
● Switch to blend mode, occasionally scraping down the sides of the container. Blend until completely creamy, but do not over blend.
● If desired, add one or more of the optional additions below to suit your taste (experiment!). Blend for a few more seconds.
You can eat the ice cream immediately (it will be quite soft). Or you can transfer the mixture to an airtight container and freeze until almost solid, like traditional ice cream. Serve and enjoy!
Optional additions: Half to one teaspoon extract such as vanilla or almond, or spice or herb such as cinnamon, cardamom, or mint. One or two tablespoons of carob or chocolate chips, cocoa powder, nuts, peanut or almond butter, green tea powder, or coconut cream. One cup of frozen fruit such as strawberries or mangoes (frozen fruit must be added to the food processor with the bananas right at the beginning). A dash of Himalayan salt to enhance the flavors.