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School is officially out, so that means one thing…summer!
And with summer comes ice cream. But the more I get in tune with my body, the more I know that dairy does not agree with me, not to mention its inflammatory nature. And don’t forget the sugar in traditional ice creams. This got me looking for an ice cream recipe that I could make with almond milk, and led me to The Kitchn’s article on making ice cream with bananas.
Can you really make ice cream with just bananas? YES!
One Ingredient Ice Cream
Start with ripe bananas. I used 3 bananas, which resulted In 2 adult bowls and 2 kid-size bowls. First, cut bananas into smaller sections (~1/2 inch). Place into a small baggy and freeze for at least 2 hours.
Once frozen, place your bananas into the blender and start pulsing. Break up the chunks of banana in short bursts of power. You will need to help move the mixture around a lot as it is very thick. It will look crumbly at first. With continued pulsing and blending, the bananas will start to cream together. Be careful not to overblend, as the heat of the blender will start to melt the ice cream. Serve immediately.
My family’s favorite part was the toppings! We used fresh berries, mini chocolate chips, and walnuts. You can also blend peanut butter, avocado, or honey directly into the ice cream for different flavor variations. Wait until the bananas are creamy before adding any flavors.