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.
Optional additions
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!
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Frozen, sliced bananas are blended to a smooth and creamy ice cream1 Ingredient Banana Ice Cream
Ingredients
Instructions
Nutrition Information:
Yield:
4 cups
Serving Size:
1 cup
Amount Per Serving:
Calories: 210Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 2mgCarbohydrates: 54gFiber: 6gSugar: 29gProtein: 3g
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