Ingredients
Method
- Peel ripe bananas and slice them into 1/2-inch coins. Place in a single layer on a parchment-lined baking sheet and freeze for at least 2 hours or overnight until completely solid.
- Remove frozen banana slices from freezer and add them to a high-powered food processor or blender.
- Pulse the frozen bananas several times until they break down into small crumbly pieces. Scrape down the sides of the bowl as needed.
- Continue blending, stopping to scrape down the sides every 30 seconds. The mixture will go from crumbly to clumpy to smooth and creamy, about 3-5 minutes total.
- Once the mixture is smooth and creamy, add vanilla extract, honey, almond butter, cocoa powder, or any other optional ingredients if desired. Blend until fully incorporated.
- For soft-serve consistency, serve immediately. For firmer ice cream, transfer to a freezer-safe container and freeze for 1-2 hours before scooping.
- Scoop into bowls and enjoy immediately. Top with fresh fruit, nuts, chocolate chips, or your favorite toppings if desired.
Nutrition
Notes
Use very ripe bananas with brown spots for the sweetest flavor. The bananas must be completely frozen for the best creamy texture. If your food processor struggles, let the bananas sit at room temperature for 5 minutes before blending. Store leftovers in an airtight container in the freezer for up to 1 week; let sit for 5-10 minutes before scooping.