INGREDIENTS
PLAIN BANANA ICE CREAM
- 2 frozen bananas (peeled, sliced into coins, and frozen overnight)
STRAWBERRY BANANA ICE CREAM
- 2 frozen bananas (peeled, sliced into coins, and frozen overnight)
- 1 cup frozen strawberries
- 2 tablespoons maple syrup (or 4 pitted dates + 1/4 cup water)
CHOCOLATE PEANUT BUTTER ICE CREAM
- 2 frozen bananas (peeled, sliced into coins, and frozen overnight)
- 2 tablespoons all-natural peanut butter
- pinch of salt (if using unsalted peanut butter)
DOUBLE CHOCOLATE BANANA ICE CREAM
- 2 frozen bananas (peeled, sliced into coins, and frozen overnight)
- 2 tablespoons cacao powder (unsweetened)
- 2 tablespoons maple syrup , or to taste
- 1 tablespoon mini chocolate chips (I use Enjoy Life brand to keep this dairy-free)
CHOCOLATE PEANUT BUTTER BANANA ICE CREAM
- 2 frozen bananas (peeled, sliced into coins, and frozen overnight)
- 2 tablespoons cacao powder (unsweetened)
- 2 tablespoons maple syrup , or to taste
- 2 tablespoons all-natural peanut butter (add a pinch of salt, if using unsalted)
INSTRUCTIONS
- Add the ingredients to the bowl of a food processor fitted with an “S” blade. If using dates in your recipe, process them with water first to help break them down, then add in the bananas and any other ingredients.
- Process the bananas until they break down and have a smooth and creamy ice-cream-like texture. Serve right away for a soft serve consistency.
- For a scoop-able ice cream, transfer the banana ice cream to a freezer-safe dish and freeze for 2 hours. Scoop and serve.
