Banana Ice Cream
No added sugar and all the chocolate. A velvety smooth alternative to dairy ice cream made with good for you ingredients.
Servings: 6
Equipment
Ingredients
- 3 ripe bananas
- 2 tablespoons nut butter your choice
- ¼ cup cocoa powder
- 1 teaspoon vanilla
- 1 tablespoon almond milk or other milk, as needed
Instructions
- Line a jelly roll pan with wax or parchment paper. Slice bananas into ½ inch slices and place on paper. Stick the pans in the freezer and allow the bananas to harden, generally over a few hours.
- Remove bananas from pans and place in food processor.
- Add remaining ingredients and pulse to blend until smooth. Add more milk to gain desired texture, if necessary.
- Use a spatula to smooth banana ice cream into a freezer safe container. Enjoy right away or return to the freezer for a snack later.
Notes
There are lots of optional mix ins you can add to this ice cream: coconut flakes, chocolate chips, nuts, etc. Add after you have done the initial blending and pulse a few times to incorporate.
Since there is minimal or no dairy in this ice cream, it will freeze quite hard. You will likely want to take it out of the freezer to soften 5-10 minutes before serving.