You may have made this before, but it’s my first time. This ice cream recipe is unique for two reasons: it has one ingredient, and it is made with a blender or a food processor. That’s it. Oh, and it’s creamy, naturally sweet, and diary, egg, sugar, and gluten-free.
I’m waiting for my refurbished Vita-Mix to arrive, so I used my food processor. You will want some kind of food processor or blender to get this going.
Comfy Belly
Banana Ice Cream
Ingredients
Very ripe bananas (4 medium-size bananas makes about 2 cups of ice cream)
Preparation
- Peel and slice the bananas into coins.
- Freeze the banana pieces for a few hours (at least 2 hours)
- Place the frozen banana pieces in a blender or food processor.
- Blend on high until creamy.
- Consume it immediately, store in a sealed container in the freezer, or add to popsicle molds.
Tips You can add anything you want to the bananas once they are creamy. Almond butter, peanut butter, and syrups might be nice. Optionally, mix in (by hand) some nuts, or chocolate shavings.
After you freeze it, you can re-create that creamy, light taste by defrosting it a bit and putting it back in the processor for a quick whirl.
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We love that recipe, except I find that it really doesn’t freeze well at all-turns brown and no longer tastes creamy (I add a small amount of water, so yours may still taste creamy b/c you don’t). How did freezing yours come out?
Hi Ellen. The frozen ice cream didn’t really turn brown (more like beige), but the consistency changes once you freeze it. It was a big hit in the pop molds, so I’d say it’s best right after it’s made and then it’s best as a pop. It could also be used as a base for other ice creams.
I’ve made this a number of times over the last couple months and posted it on my blog. So good! Love all the possibilities. Our last one that I posted was frozen raspberries with banana added for creaminess.
When I make this recipe, I add a can of coconut milk and a little bit of agave (can’t stand the taste of letting my bananas get that ripe before I freeze them). It makes it a little creamier and is delicious!
Sarah – I agree – it it definitely a great base for ice cream.
This is an amazing treat. I’ve told countless people about this–and last time I sprinkled some cinnamon and toasted almonds on top and it was even more fantastic.
Hello Erica,
I’ve just discovered your site and I just love the look of your recipes. I’ll be trying them soon. I also look at alternatives for a healthier way of eating as I’ve some allergies and don’t tolerate grains at all well. In addition to my other hobbies, I enjoy cooking and often tweak recipes to suite my needs – yours seen to need very little or no tweaking at all – Great! I’ll be visiting your site quite regularly. Keep up the fantastic “work”.
Kathleen