On a hot summer day, banana ice cream makes the perfect guilt-free breakfast or snack. Ultra-creamy, cool, and sweet, it is also healthy, inexpensive, and takes less than 5 minutes to prepare!
In winter months, I sometimes opt for heavier and non-raw ingredients in addition to the bananas, such as peanut butter and mini-chocolate chips, but you really can’t beat just plain old fruit, which is what I used today. After Zander’s second bowl, he told me that his ice cream was “not very good (wait for it…); it was fantastic!!!”
Here’s how to whip up your own bowl of frozen deliciousness:
Raw Banana Ice Cream
2-4 frozen bananas*
optional: about a cup of frozen mango chunks**
1/2-1 cup raw almond milk***
*I keep a large container of organic bananas in my freezer at all times. I peel them and break each banana into 3-4 pieces, then toss them into an airtight glass or tupperware container. That way, I can grab however many pieces I need for smoothies/ice cream whenever I want!
**Costco sells large bags of organic frozen mango chunks at a very reasonable price.
***You could of course substitute any non-dairy milk here–I’ve even used water in a pinch, but the end result isn’t as creamy.
Combine all ingredients in a high-speed blender or food processor and blend until smooth and creamy.
Please note that the above amounts are really flexible. Use them merely as a starting point, but exercise common sense and adjust as needed. For example, if your blender or food processor is really struggling with the mixture because it is too thick, add more almond milk. If your ice cream is more like soup, add more frozen fruit. If you prefer more of a mango flavor, add more mango. If you don’t like mango, try frozen peach slices or any other kind of fruit you have on hand.
Some people don’t really like a strong banana taste, so if you’re looking to mask that, you could try adding a tablespoon or two of raw cacao powder and a bit of agave nectar or maple syrup to minimize the banana flavor and create a rich dark chocolate ice cream base–this tastes delicious with organic cherries or raspberries!
This ice cream does melt rather quickly and is best served straight from the blender.
It’s delicious plain or sprinkled with organic strawberries and blueberries, as we did today. If you’d like to add a bit of texture and/or protein, sprinkle on a handful of raw chopped walnuts (or other nuts of your choice) and some unsweetened shredded coconut. You could even drizzle on some raw chocolate sauce and/or pureed strawberries mixed with a hint of agave nectar. The possibilities are pretty much limitless!
If you have any left over, just spoon it into popsicle molds and pop them into the freezer for later!