Banana Ice Cream | 3 Flavors
 
Prep time
Cook time
Total time
 
Read my notes about freezing bananas above. To make this decadent and delicious banana ice cream all you need are ripe frozen bananas, coconut milk, and a blender. Note, for best results you should freeze the nice cream again after making it. However, no one says you can't eat a bowl right away, it'll just be more of a soft serve consistency at first :)
Author:
Serves: 6
Ingredients
  • 6 frozen ripe bananas, cut into 1 inch pieces (be sure to peel and cut bananas before freezing)
  • 5 tablespoons coconut milk or coconut cream + more if necessary
Chocolate Espresso Blend (double if using this blend for the entire batch of nice cream)
  • 2 tablespoons raw or regular cacao/cocoa powder
  • 1 teaspoon ground espresso (I used decaf so I can still enjoy it at night)
  • 1 teaspoon cardamom seeds (no shell), or ½ teaspoon ground cardamom
  • 2 teaspoons date syrup or other liquid sweetener
Strawberry Blend (double if using this blend for the entire batch of nice cream)
  • 1 cup frozen strawberries
  • ½ teaspoon vanilla extract
Instructions
Banana Nice Cream Base (plain flavor)
  1. Place the frozen bananas in a high-speed blender with the coconut milk, and blend until creamy.
  2. If you aren't adding flavor additions, transfer it to a freezer safe container, and place into the freezer to firm for about 1-2 hours.
Flavor additions
  1. I like making 2-3 flavors each time I make banana ice cream. So I keep ⅓ of the nice cream plain, then I divide the other batches and one at a time blend in the additions.
  2. Be careful not to overblend. The ice cream should stay very cold, and a texture similar to soft serve.
  3. Transfer it to a freezer safe container, and place into the freezer to firm for about 1-2 hours.
Recipe by Sweet Potato Soul by Jenné Claiborne at http://sweetpotatosoul.com/2017/11/banana-ice-cream.html