Faced with a few over-ripe bananas late last week I was trying to work up the motivation to bake up some banana bread. But it just seemed like so much effort. Also I didn't have eggs. (It's been that kind of month around here - I don't have eggs on hand!). But then I remembered that I had seen a lot of non-dairy "ice cream" recipes on Pinterest so I browsed and found this super-simple recipe. I whipped up a batch late Thursday night to the delight of my co-workers on Friday a.m. It was such a hit that on Saturday I whipped up a second batch for a girls' night potluck. I was really impressed with how well the consistency turned out - rich and creamy and just like old-school ice cream!
This is the recipe based on 6 bananas but it's super easy to adjust based on what you have on hand - I don't even measure. And you could tweak flavours etc. for a variety of flavours. Best part is you don't even need an ice cream maker!
what you need:
- 6 ripe bananas
- 1-1/2 Tbsp cocoa powder
- 1/3 cup of canned coconut milk
- 1/2 tsp vanilla extract
- 2 Tbsp agave syrup or sweetener of your choice (I used maple syrup in the second batch!)
Slice the bananas and freeze for at least an hour. This is the trick to getting the ice cream consistency as opposed to freezing banana mush, I think.
Combine frozen bananas and other ingredients in a food processor and blend until smooth. It will now be the consistency of soft serve. Transfer to a container and pop in the freezer until frozen. Enjoy!
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