This ice cream has one ingredient, banana. It’s a perfect heathy treat to celebrate our wonderful Seattle summer. Sure you can get creative by adding peanut butter, almond butter, strawberry, cinnamon, chocolate or all of the above but you can’t go wrong with just bananas. This tasty treat is a perfect post workout snack and is also superb for a fun summer project with the kids. Enjoy!
1 large ripe banana per serving
Airtight, freezer-safe container
Small food processor
1. Start with ripe bananas. They should be sweet and soft. Peel the bananas and cut them into pieces. It doesn’t matter what shape or size the pieces are in, as long as they are chopped up into evenly sized and somewhat small pieces.
2. Put the bananas in an airtight container. Freeze the banana pieces for at least 2 hours, but ideally overnight.
3. Blend the frozen banana pieces in a small food processor or powerful blender, Pulse the frozen banana pieces.
4. Keep blending. At first the banana pieces will look crumbled or smashed. Scrape down the food processor.
5. Keep blending. Then it will look gooey, like banana mush. Scrape down the food processor.
6. Keep blending. It will get smoother but still have chunks of banana in it. Scrape down the food processor.
7. You will see the mixture shift from blended banana to creamy, soft-serve ice cream texture. Blend for a few more seconds to aerate the ice cream. (If adding any mix-ins, like peanut butter or chocolate chips, this is the moment to do it.)
8. You can eat the ice cream immediately, but it will be quite soft. You can also transfer it back into the airtight container and freeze it until solid, like traditional ice cream.
9. To get creative add in, a spoonful of peanut butter, drizzle of honey, handful of chocolate chips, a few almonds, a dollop of Nutella or a half a teaspoon of cinnamon, cardamom, or ginger.