It’s just about that time for hot days and ice cream. If you have dietary restrictions and don’t want a fake ice cream laced with unpronounceable ingredients this will be your new favorite ice cream.
Serve in a bowl or a good old-fashioned waffle cone. Top with any ice cream toppings you love, caramel sauce ( < click text for recipe link), roasted nuts, chocolate chips, the choices are endless.
Peanut butter, almond butter (mix in after the bananas are blended). Add frozen strawberries or blueberries. Stir in cooled, melted chocolate.
We all have those bananas that brown and ripen way too fast before we can eat them. Everyone’s first thought is to make banana bread, but this is so much easier.
If you have a bunch of bananas in your fruit bowl, as they start to ripen (before they get mushy and bad), slice them up, lay them on a cutting board, whatever will fit in your freezer and freeze them for a couple of hours. Once they’re frozen, put them in a ziptop bag or sealed container.
If you can find frozen bananas in your store, even better!
If you’ve tried this Banana Ice Cream or any other recipe on the blog then don’t forget to rate the recipe and let me know how it turned out in the comments below. I love to hear from my readers!
- 8 ripe bananas, sliced
- Spread the banana slices onto a plate and freeze for 1 to 2 hours.
- Add the bananas to a food processor and process until smooth, scrape down the sides if needed.
- Transfer to a glass or plastic storage container with a lid, and store in the freezer for up to 3 months.
Serving Size:1 cup
Amount Per Serving: Calories: 210 Total Fat: 1g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 2mg Carbohydrates: 54g Fiber: 6g Sugar: 29g Protein: 3g