Banana Nice Cream
Ingredients
Nice Cream Base
- 3 large bananas (about 12 ounces) sliced and frozen at least 2 hours
- 1 teaspoon pure vanilla extract optional
- Pinch of salt
- 2-4 tablespoons almond milk or coconut milk
Strawberry Nice Cream
- 2 large bananas (about 8 ounces) sliced and frozen at least 2 hours
- 8 ounces frozen strawberries
- Pinch of salt
- 2-4 tablespoons almond milk or coconut milk
Peanut Butter Nice Cream
- 3 large bananas (about 12 ounces) sliced and frozen at least 2 hours
- ⅓ cup peanut butter
- Pinch of salt
- 2-4 tablespoons almond milk or coconut milk
Chocolate Nice Cream
- 3 large bananas (about 12 ounces) sliced and frozen at least 2 hours
- ¼ cup dutch cocoa powder
- 2 tablespoons maple syrup
- Pinch of salt
- 2-4 tablespoons almond milk or coconut milk
Instructions
- Place all ingredients in a food processor or high-speed blender. Process until the nice cream is completely smooth and airy, stopping as needed to scrape down the sides of the bowl. Add in more liquid if needed.
- Transfer nice cream to a loaf pan or other freezer-safe storage container and freeze for at least 4 hours, or overnight.
- Let the nice cream sit at room temperature for 10 to 15 minutes, or until scoopable. The time needed to let sit will depend on how warm your home is!
- Scoop and serve as is, or with desired toppings.
Notes
- Bananas should be frozen for at least two hours, or longer. If you're freezing the bananas for more than two hours, make sure to place in a container or bag to prevent the bananas from turning brown.
- Store banana ice cream in a covered container. Technically, this can be kept frozen for up to 2 months, but we recommend you eat it as soon as possible. When it comes to nice cream, the fresher the better!