Description
A simple, creamy, and naturally sweetened banana ice cream made from frozen ripe bananas blended to a soft-serve texture with a touch of vanilla and sea salt. This healthy, dairy-free dessert requires only a few ingredients and minimal prep time.
Ingredients
Banana Ice Cream
- 6 very ripe bananas, peeled and frozen
- 1 teaspoon vanilla extract
- ¼ teaspoon sea salt
- Milk, as needed to blend
Instructions
- Soften Bananas: Remove the frozen bananas from the freezer and let them sit at room temperature for about 15 minutes until slightly softened. Then chop them into smaller pieces to make processing easier.
- Blend Ingredients: Place the chopped bananas, vanilla extract, and sea salt into the bowl of a food processor. Process for 3 to 5 minutes until the mixture achieves a smooth, whipped texture similar to soft serve ice cream. Stop occasionally to scrape down the sides of the bowl to ensure even blending. If the bananas are too hard or frozen, allow them to thaw a bit longer or add a small amount of milk to help blend smoothly, although the creamiest texture comes from using banana alone.
- Serve or Freeze: Enjoy the banana ice cream immediately for a soft-serve consistency, or transfer it to an airtight container and freeze for up to 2 hours to firm up before serving. Avoid freezing it for longer periods as it will become too firm and icy, making it difficult to scoop. This ice cream is best eaten the day it is prepared.
Notes
- Use very ripe bananas for natural sweetness and optimal flavor.
- Add milk sparingly to adjust blending consistency; too much milk can thin the ice cream.
- Serve immediately for a soft-serve experience or freeze briefly for a firmer texture.
- Do not freeze for extended periods to avoid an icy texture.
- This recipe is dairy-free and can easily be vegan if using plant-based milk.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Blending
- Cuisine: American
