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 :)
Prep Time1 minutemin
Cook Time2 hourshrs
Total Time2 hourshrs1 minutemin
Course: Dessert
Servings: 6
Author: Jenné
Ingredients
6frozen ripe bananascut into 1 inch pieces (be sure to peel and cut bananas before freezing)
5tablespoonscoconut milk or coconut cream + more if necessary
Chocolate Espresso Blend (double if using this blend for the entire batch of nice cream)
2tablespoonsraw or regular cacao/cocoa powder
1teaspoonground espressoI used decaf so I can still enjoy it at night
1teaspooncardamom seedsno shell, or ½ teaspoon ground cardamom
2teaspoonsdate syrup or other liquid sweetener
Strawberry Blend (double if using this blend for the entire batch of nice cream)
1cupfrozen strawberries
½teaspoonvanilla extract
Instructions
Banana Nice Cream Base (plain flavor)
Place the frozen bananas in a high-speed blender with the coconut milk, and blend until creamy.
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
I like making 2-3 flavors each time I make banana ice cream. So I keep 1/3 of the nice cream plain, then I divide the other batches and one at a time blend in the additions.
Be careful not to overblend. The ice cream should stay very cold, and a texture similar to soft serve.
Transfer it to a freezer safe container, and place into the freezer to firm for about 1-2 hours.