A vegan ice cream made by blending frozen bananas, with no added milk or sugar. Its creamy texture and natural sweetness make it an easy, wholesome cold dessert.
Peel and slice the ripe bananas. Arrange them spaced apart on a parchment-lined baking sheet and freeze for at least 2 hours.
Add the frozen banana slices to a high-powered blender. They will crumble at first, then become creamy; pause occasionally and scrape down the sides. Once smooth, serve soft or freeze again for a firmer texture.
Slicing and thoroughly freezing the bananas is key to a creamy texture; fresh bananas will not give the same result. Pause the blender occasionally and scrape down the sides for a smooth finish. Serve right away for a soft texture, or freeze again for a firmer consistency.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
