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~ raw, vegan, gluten-free ~
Ok folks, it doesn’t get any easier or healthier than this… Banana Ice Cream is free of gluten, dairy, soy, nuts, food coloring, and artificial ingredients! Technically, it only takes one ingredient – bananas. But I tend to add a little almond milk.
I always keep a bag of frozen bananas in my freezer. They are great in smoothies, and they also make fantastic ice cream. The real key is to ensure that your frozen bananas are ripe, this will significantly affect the flavor of the ice cream. I simply allow my bananas to ripen. Besides, green bananas are very starchy and can be difficult to digest.
You want the skins to be speckled with brown spots (not bruises). As the banana ripens, its starch converts to sugar. The riper the banana, the creamier, and sweeter it tastes.
If the bananas you buy are too green, you can put them in a brown paper bag with an apple or tomato overnight to speed up the ripening process. Unripe bananas should not be placed in the refrigerator. This will interrupt the ripening process, and they may not be able to resume the ripening process even if they are returned to room temperature.
Once they reach the perfect level of ripeness, peel them and freeze.
Just by blending frozen bananas, you get the perfect soft serve ice cream. That’s it! Just one ingredient!! If you want to get creative, you can add a nut milk to it and make a shake/malt. You can make top it with nuts, chocolate… well shoot, it’s endless, so I will let you be inventive. You will need a good high-powered blender or food processor. If you want to create fun swirled looking ice, as shown in the photo… just place the ice cream in a zip-lock bag and snip the bottom corner off. Instant piping bag. Enjoy!
If you use a blendtec, do you mind sharing if you use a particular setting or just use the pulse button?
Hi Jammie!
I use the “frozen ice cream” button usually. Or sometimes I use the generic button and increase the speed to about 3. I tend to take the lid off and “feather” the ice cream batter with a long handed spatula, but I only recommend this if a person feels really comfortable in doing so…I don’t want to be heal liable for dropped spatulas that get munched up and ruin your ingredients. :) Until then, I would stop every once and while to scrape the sides down. You can also add a little liquid such as nut milk or water if you want to soften it up a bit. I hope this helps, please let me know. Amie Sue
i make this with the bananas frozen as you do, but add a fresh avocado instead of milk, result, yummy creamy icecream
I will try that again Shadow. I enjoy avocados but usually not in my ice creams… flavor just gets to strong for me. But always willing to keep playing around with them. They are a great and healthy fat. Thanks for sharing! amie sue
Hi Amie-Sue,
What is the dough under the ice cream ?
It looks delicious.
Good morning Clau,
That is my raw peanut butter cookie: https://nouveauraw.com/raw-recipes/cookies-nugget-balls/peanut-butter-cookie/
You could use any raw cookie dough as the base but peanut butter and banana do make a wonderful pair. :) Blessings, amie sue
Thank you, Amie Sue !
You bet Clau! :) Blessings all day, every day! amie sue