Banana Ice Cream
"Best Healthy Banana Ice Cream"Serves | Prep Time | Cook Time
Why I Love This Recipe
I find inspiration everywhere, from restaurant menus, to grocery store displays, to even looking up the Ben & Jerry’s ice cream flavor list online. If you ever happen to see a Peanut Butter Fudge Core banana ice cream recipe show up here on the blog, you’ll know exactly what my recent browsing history must look like.
This soft serve ice cream is even healthy enough to eat for breakfast – NO heavy cream or added sugars, and it is fat-free, dairy-free, vegan, raw, paleo, & gluten-free.
Ingredients You'll Need
½ cup low- fat milk
1/4 cup honey
½ tsp vanilla
½ tsp nutmeg or other seasoning
*optional: any tasty toppings or add-ins like cocoa powder peanut butter, etc.
Banana Ice Cream – Step One:
Let the bananas ripen before peeling. If they’re green or yellow to start with, leave them out until the bananas at least begin to turn brown. Not-overripe bananas will have something of an earthy taste, as opposed to the more sweet, caramelized flavor they develop as they turn brown.
Once ripe, peel the bananas, cut into pieces, and freeze them.
When the bananas are fully frozen, toss them into a food processor or high-quality blender (such as a Vitamix) and blend until you achieve a consistency that resembles soft serve.
If your blender is having trouble processing, you can add up to 1/4 cup milk of choice or another liquid.
Once the soft-serve texture is reached, you can eat it immediately or scoop it into a container and freeze an additional 30 minutes or so, then scoop out with an ice cream scoop. This will give you a firmer banana ice cream texture.
The best part is dreaming up countless new flavors for this nice cream.
Questions, Comments & Reviews
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