Too many overripe bananas? No problem. You’ll go bananas for these three, easy banana ice cream recipes that will save you from wasting food when you don’t use all your nanas before they get too ripe. All you need is a blender, and you get as creative with ingredient choices as you want. No nuts, dried fruit, cereal, candy or cookie crumble is too crazy. And if you use almond milk (or any nut milk for that matter), all three recipes are dairy free. Shout out to all you vegans and lactose intolerant people.
Get your spoon ready to devour this pretty much perfect summer treat.
Photo by Lauren Peller
Chocolate Peanut Butter Banana Ice Cream
Ingredients
Instructions
Take out overripe bananas and cut into coin size pieces.
Place bananas on a baking sheet with parchment or wax paper and freeze for a minimum of 2 hours.
Add frozen bananas, unsweetened almond milk, cocoa powder, peanut butter and liquid agave.
Blend until creamy consistency and scrape down sides with spatula.
You can eat the ice cream soft serve style or stick it in the freezer to thicken it up.
Banana Coffee Almond Chip Ice Cream
Ingredients
Instructions
Take out overripe bananas and cut into coin size pieces.
Place bananas on a baking sheet with parchment paper and freeze for a minimum of 2 hours.
Add frozen bananas, unsweetened almond milk, brewed coffee, vanilla extract and liquid agave.
Blend until creamy consistency and scrape down sides with spatula.
Slice almonds and grab mini chocolate chips to mix in after blended.
You can eat the ice cream soft serve style or stick it in the freezer to thicken it up.
Banana Nut Ice Cream
Ingredients
Instructions
Take out overripe bananas and cut into coin size pieces.
Place bananas on a baking sheet with parchment paper and freeze for a minimum of 2 hours.
Blend bananas until creamy and add maple syrup and cinnamon as you blend.
Chop walnuts and grab mini chocolate chips to mix in after blended.
You can eat the ice cream soft serve style or stick it in the freezer to thicken it up.