Raw Banana Ice Cream

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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

Ingredients:
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.

Instructions:

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!

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About Kim McCoy

Kim McCoy is a passionate animal and environmental advocate with a B.S. in Business Administration from UT Knoxville and a J.D. specializing in Animal and Environmental Law. She graduated with honors from Lewis & Clark Law School, where she served as Editor in Chief of the internationally acclaimed Animal Law Review and interned with the National Center for Animal Law and the International Environmental Law Project. Kim is a member of MENSA (the “high IQ society”) and previously worked for Sea Shepherd Conservation Society in a variety of roles, including Executive Director, Director of Campaigns, and Director of Legal Affairs. Kim is also the former Executive Director of the One World One Ocean Foundation and the proud mother of a healthy, thriving son who has been vegan since conception. Currently serving as Executive Director of Big Life Foundation, which protects wildlife and wild lands in Eastern Africa, Kim remains deeply committed to the defense of animals worldwide.
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One Response to Raw Banana Ice Cream

  1. Mike & Gloria McCoy says:

    Another yummy dessert for us in October! Pretty too.

    Sent from Mike & Gloria’s iPad.

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