You can make this ice cream ahead of time and keep it in the freezer until you are ready to serve. This is a delightful, refreshing treat that you will feel good about eating all summer long!
C&D ICE CREAM E-BOOK: https://tinyurl.com/ya7j6xrq
TIMESTAMPS
0:00 Intro
0:48 How to freeze bananas
1:41 Start the recipe
2:31 Add ingredients
3:25 Enjoy!
INGREDIENTS & PRODUCTS USED + MENTIONED:
Large Loaf Pan: https://amzn.to/2JgKYDX
Vitamix 5200: https://amzn.to/2FQ4G7t
Rubber Spatula: https://amzn.to/2LCXqiY
Ice Cream Scoop: https://amzn.to/2FVCKPH
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HOMEMADE BANANA ICE-CREAM RECIPE:
2 frozen bananas, cut into thirds
1-2 tablespoons unsweetened almond milk (or any milk you prefer)
1-2 teaspoons maple syrup, honey, or monk fruit
Pop bananas into a blender or food processor and blend until the bananas have a smooth and creamy consistency (just like ice cream). Depending on how powerful your blender or processor is, your bananas may clunk around a bit at the beginning BUT just give them a minute. Once they start to break down, they turn into this lovely, creamy treat.
adding frozen bananas to a food processor
If you want, you can skip the milk addition altogether, but I like to add a little in. I usually use just a tablespoon or two along with the maple syrup. Blend until thick and creamy. Enjoy!
blended bananas in a food processor
NOTES
Storage recommendation: If you happen to have any banana ice cream leftover, simply store it in an airtight container in the freezer. It will keep in the freezer for up to 3 months. Before enjoying, thaw at room temperature until slightly softened.
NUTRITION
Serving: 0.5recipe | Calories: 116kcal | Carbohydrates: 29g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 11mg | Potassium: 430mg | Fiber: 3g | Sugar: 17g | Vitamin A: 76IU | Vitamin C: 10mg | Calcium: 19mg | Iron: 1mg
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