So for the past few weeks I have been home alone with the two pups. Unfortunately, the majority of the time I was sick with some sort of horrendous stomach flu. So basically I’ve just been binge watching television shows.
My husband was sent to Africa to cover the stories associated with the ebola outbreak for the Army. He has been sending me all kinds of neat pictures in the meantime…giant lizards, cows wandering the city streets and BANANAS!
After he sent me this, it reminded me of the ‘one ingredient banana ice cream’ that I used to make at the hotel for vegan & raw desserts. Apparently, this method has been around for ages in the natural food scene. Though, it always surprises me how many people have never heard of it.
This dessert is probably the simplest thing you can make. Not to mention…dairy-free, no added sugar, raw and vegan.
I would highly recommend only making this in a food processor. You can use a blender but I suggest adding a little liquid (soy milk, almond milk, coconut milk, whatever) as lubricant so you don’t burn out the motor, which in the end it’s more like a thick banana milkshake.
One Ingredient Banana Ice Cream
- 4-5 ripe Banana’s (meaning a few brown spots)
Airtight, freezer-safe container
Small food processor
- Peel banana’s and slice into coins, about 1 inch thick (any bigger and they will just get jammed up in your food processor.)
- Place in a freezer-safe container and pop them into your freezer for at least 2 hours. I try to freeze mine overnight, I tend to be a little impatient and usually end up with half frozen banana’s when I’m in a rush which makes more of a cold baby food consistency, blech!
- Once fully frozen, put your banana’s into your food processor and blitz away for about one minute. Open it up and scrape down the side and then blitz it until you have a nice creamy consistency.
- Scoop and serve immediately or store in an air-tight container for 3-4 days.
Mix-in & Topping Ideas
- Peanut Butter
- Cocoa Nibs
- Fresh Fruit
- Toasted Nuts