So it’s gotten to the point here on the blog that my “food” section should just be called “stuff you can make with peanut butter”. I realize this pattern lacks variety and someday soon I think the pendulum will swing and peanut butter may not be so prevalent on the blog. Or maybe it will. Either way I hope you’ll stick with me for this one cause it’s a gooder.
Since making the switch to a dairy-free diet I’ve been eating boatloads of this most amazing banana ice cream. It’s that perfect after dinner snack that doesn’t make you feel like you’ve blown your whole day of healthy eating. And it still feels like a sweet, indulgent treat. I know you’ve probably seen recipes like this out there on the web. It’s nothing new, just consider this your friendly reminder to make it! Tonight! It’s so delicious you won’t miss your regular ice cream, promise.
The first thing you need when making your banana ice cream is really, really ripe bananas. The riper and spottier the better. If your grocery store sells bags of over-ripe bananas then snatch those up, they will make the most perfectly sweet ice cream.
Next, grab a sheet pan and line it with parchment paper. Then peel and slice or quarter your bananas. Quartering the bananas is great because you’ll know that four pieces equals one banana, if you care about that sort of thing. You do have to let the rock hard quarters thaw for about 20 minutes before processing into ice cream though, so that’s a downside if you lack patience like me. Slicing them gives you instant ice cream, but you could easily over eat your banana quota for the day!
Once you’re all done slicing, pop the sheet pan in the freezer. After a few hours you’ll be ready to place your banana pieces into Ziploc bags or containers and put them back in the freezer. This pre-freeze really helps the banana chunks to not stick together and create a massive frozen banana ice-cube. Trust me. Once you’ve got things all packaged up, you’re prepped for days of banana ice cream. Woo hoo!
Place frozen banana pieces into a food processor. If you went for banana quarters let it sit for about 20 minutes to soften slightly before processing. Alternatively, the banana slices are good to blend straight out of the freezer.
Next add in your almond milk and peanut butter. The peanut butter is totally optional by the way, although it does add an awesome nutty, salty thing to the ice cream. Think of your bananas and almond milk as a neutral base, ready for you to unleash your creative ice cream fantasies on it. Why not see what fun combos you can come up with?!
Now turn that sucker on and blend, blend, blend! You probably will have to stop the processor and separate a few banana chunks part way through. Just keep repeating that until you have it all smooth and blended, like the picture above.
Topping time! Again you can do whatever you like, but allow me to suggest chocolate chips and roughly chopped almonds. Cause it’s chocolate, it’s nuts and it’s the best, in my opinion. I really like these Enjoy Life dairy-free dark chocolate chips.
Once you get those toppings on, dig in and enjoy right away. Once blended, banana ice cream melts really fast! xo