It’s no secret that I love my banana ice cream. It’s a delicious, nutritious way to satisfy my sweet tooth without spending a lot of time and money on ingredients. I’ve been known to walk out of the grocery story with 40+ bananas at a time. Needless to say, I’ve done my fair share of recipe testing to discover new flavor combinations and learn the tricks to make fail-proof nana ice cream!
All you need to get started is bananas and a gallon sized zip-lock bag.
Step 1. Peel the bananas and place them in the bag.
Step 2. Squish down the bananas, seal the bag and store in the freezer.
Step 3: Let the bananas freeze for several hours (at least 4) or overnight.
Step 4: Before you grind the bananas in the food processor, take the bag out of the freezer and let it slightly defrost for 3-5 minutes (this makes the job easier on your food processor).
Step 5: Break the bananas into small chunks and place them in the food processor.
Step 6: Pulse the bananas until they become like small pieces of gravel. Stop the motor and scrape down the sides of the food processor with a rubber spatula. This would be the time to add any flavor you like (peanut butter, cocoa powder, frozen fruit, etc.).
Step 7: Continue to grind the bananas until you get a creamy ice cream consistency. Serve and enjoy!