Got a bunch of overripe bananas at home that are no longer appetizing to eat on their own? Here’s a great idea: make healthy banana ice cream. It’s a cool way (pun intended) to save those bananas instead of throwing them out.
This creamy banana ice cream recipe is perfect for hot summer days. I recommend serving it during your backyard picnic or as an after-dinner dessert. Just make sure to freeze it long enough before you serve it.
Ingredients:
- 4 overripe bananas
- 2 tablespoons non-GMO, non-soy lecithin granules (optional, but adds creamy texture)
- 1½ cups raw milk (or coconut milk or nut/rice milk)
- 1 teaspoon vanilla
Procedure:
- In a food processor, liquefy the bananas and the lecithin granules. While processor is still running add the remaining ingredients.
- Depending on the size of the bananas, this will make up to four cups liquid. Add more milk if necessary to make one quart of liquid. Pour the mixture into baking sheets or ice-cube trays and freeze until solid.
- If using baking sheets, cut the frozen mixture into strips, if using ice-cube trays just pop out the cubes. Place frozen pieces back into juicer or food processor and blend until homogenized. Serve immediately.
Variations:
- Chocolate-Banana: Add ½ cup cocoa or carob powder and an additional teaspoon of vanilla to the above recipe.
- Tropical: Use two overripe bananas, ½ cup strawberries, ½ cup finely cut pineapple, 1 ½ cups milk, and 2 tablespoons lecithin granules (optional).
- Coconut: Use two eggs, 3 tablespoons lecithin granules, 3 cups coconut milk, and 1 teaspoon vanilla.
Note: Ice cream will be thicker and creamier if the food processor and bowl are chilled in the refrigerator 30 minutes before using.
This recipe makes one quart of ice cream.