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Easy Banana Ice Cream (7 Flavours!)

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Course: Dessert

Equipment

  • Food Processor or High Speed Blender

Ingredients

  • 2 ½ cups sliced frozen ripe and spotted banana (about 2 medium)
  • 1-2 tsp maple syrup or other sweetener of choice optional

FLAVOUR VARIATIONS

  • Vanilla (base recipe + 1 tsp vanilla extract)
  • Strawberry (base recipe + 1 cup frozen strawberries)
  • Berry (base recipe + 1 cup frozen mixed berries)
  • Chocolate (base recipe + 2 Tbsp cacao or cocoa powder)
  • Chocolate Nut Butter (base recipe + 2 Tbsp cacao powder + 2 Tbsp nut butter)
  • Peanut Butter (base recipe + 2-3 Tbsp peanut butter or other nut butter of choice)
  • Sea Salt Caramel (4-6 soaked pitted dates + healthy pinch sea salt)

FOR SERVING optional

  • Sliced fresh fruit
  • Cacao nibs
  • Nut butter
  • Shredded coconut
  • Seeds

Instructions

  • Peel and slice bananas into 1/2-inch slices for easier blending (large chunks tax the motor). Then add to a parchment-lined baking sheet and freeze until firm (3-4 hours or overnight).
  • (for food processor) Add sliced frozen bananas to a food processor fitted with an “S” blade. Then blend for 4-5 minutes or until completely smooth, fluffy, and blended. You’ll need to stop occasionally to stir and scrape the sides. (if you are making strawberry, berry, or salted caramel flavour, add the ingredients into processor, all the others, mix in after)
  • (for high speed blender) Add sliced frozen bananas to a high-speed blender and turn the dial to its lowest setting. Once it’s started blending, switch to high and use the tamper to press down and stir/agitate the bananas, which should turn into soft-serve texture. (if you are making strawberry, berry, or salted caramel flavour, add the ingredients into blender, all the others, mix in after)
  • For true “ice cream” texture vs. soft serve, simply spread into a Tupperware or loaf pan and freeze for 2-3 hours. Then scoop with an ice cream scoop! If too firm, let thaw 15-30 minutes to soften.

Notes

Best when fresh. Frozen banana ice cream should keep for up to 1 month if well covered, though we find it’s best when used within the first week.  Let thaw for 15-30 mins.
Recipe from Minimalist Baker.
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