Nothing says ice cream like summer!
Minnesota summers are hot and humid, and nothing is better than a cool bowl of ice cream on a cool day.
I would love to have a bowl of ice cream every day.
Unfortunately, ice cream is an occasional indulgence, not an everyday treat.
This banana ice cream satisfies my ice cream cravings, but it’s healthy enough to enjoy as often as I chose all summer long.
Would you have guessed that frozen bananas could become thick and creamy like ice cream?
I discovered this in college, when my favorite post-workout snack was a chocolate peanut butter banana smoothie.
I noticed that decreasing the liquid in the smoothie (in this case, milk) resulted in a decadent milkshake-like smoothie.
Soon I cut the milk out all together and enjoyed chocolate peanut butter banana ice cream as a perfect guilt-free snack.
- 2 bananas, sliced and frozen
- 1 tsp vanilla extract
- Optional mix ins- see below for ideas!
- Transfer frozen banana pieces into food processor or blender and process or blend until bananas resemble cookie dough.
- Add vanilla extract and other mix-ins, if desired.
- Blend until creamy and smooth.
- Serve, or freeze to enjoy later!
The flavor possibilities and mix-ins are endless!
These are a few of my favorites, but you can create any of your favorite ice cream flavors with banana ice cream.
Chocolate Peanut Butter Banana- Add 1 tbsp cocoa powder and 2 tsp peanut butter.
Chocolate- Add 1 tbsp cocoa powder.
Strawberry Banana – Blend 1/2 cup frozen strawberries with banana pieces.
Pineapple Coconut Banana- Blend 1 cup frozen pineapple slices with banana pieces, then mix in 1/2 cup toasted coconut flakes into finished “ice cream”.