If you want a fast sweet treat bananas are the perfect option! Frozen bananas lend the perfect consistency similar to real ice cream, without the extra fat and sugar. Add in any toppings you like and you’ve got the perfect dessert. I love to add in dark chocolate chips, fresh blueberries, strawberries, walnuts, cashews, and top it all off with dairy-free whipped cream and chocolate sauce. The combination possibilities are endless!
Note: The less ripe the bananas are the less sweet the ice cream will be. For the best ripeness, choose bananas that are slightly green, but not overly ripe where its mushy and is browning. Try to get ones that are firm and somewhere in the middle ground.
Note: Cashew milk makes a creamy ice cream and a richer flavor, while almond milk is less rich. Try coconut, rice, or hemp milk. They all lend different sweetness and richness to the dish. Store bought nut milks are cooked, so if you make your own at home this stays raw!
Yield: 2 servings
2-3 frozen bananas
1/3 cup non-dairy milk.
toppings of your choice
First you need to peel the bananas, cut them up into 1 inch slices and place them in to a tupperware container and freeze them at least for 2 hours, or overnight.
Using a food processor, add the frozen banana slices and milk. Blend well until creamy in consistency. You can add more milk slowly if needed. Add in any extras you want in the mix and blend. Serve and garnish with your choice of extra toppings and enjoy.
Let me know what you think in the comments below! If you made this recipe tag me @noshchefjulie on Twitter and Instagram!