It’s healthy, vegan, raw, and gluten-free. It is also thick, sweet, and satisfies almost any ice cream craving. It’s banana ice cream, and I love it.
I’ve been making banana ice cream for several years now, and–I must say–it is pretty darn incredible. You know what else is great? You can totally have it for breakfast, which is exactly what I did this morning. I had been wanting to post this for a while now, and since the morning light was so gorgeous this morning, I figured that would be the best time to make/eat it.
There are a few things that I deem, for my personal enjoyment, imperative to making good, good banana ice cream. The first is to have very ripe bananas; I’m talking black spots everywhere bananas. This ensures super-thick and super-creamy ice cream with an assertive flavour. The second–which is less vital, but equally helpful–is to use a mini food processor. It takes less time for the frozen bananas to blend into a creamy consistency, therefore it’s colder and thicker.
Another great thing? Endless adaptions. For this morning, I chose to eat it with unsweetened flaked coconut and raw almond milk (I generally always serve it with a milk alternative to slightly mellow the banana), but you could have it with chopped walnuts, shaved chocolate, chopped dates, warmed nut butter, homemade granola, or fresh berries. Really, just let your imagination and cravings guide you.
Banana Ice Cream
1 large, very ripe banana
almond milk, or any other milk alternative
1 heaping tablespoon unsweetened flaked coconut, or any other add-in
Slice your banana into rounds and lay them out on a plate. Cover a freeze until completely frozen. In the bowl of a food processor, dump in your frozen banana slices. Pulse until completely smooth, scraping down the sides of the bowl as necessary. Scrape into a serving bowl, splash with almond milk, sprinkle on topping, and enjoy!