Delicious, Dairy-Free, Grain-Free, No Sugar Added Ice Cream, June 13, 2015
OH. YEAH. Talk about your perfect summer treat! Who doesn’t love ice cream on a hot day!? BUT, the best part about this ice cream, is it’s healthy enough to eat (guilt-free) for breakfast, snack, or any time!
There’s a good chance you’ve seen similar recipes on Pinterest for banana ice cream; this isn’t a Lauren-Original. But it begs to be shared anyway. Because I don’t like bananas, I let recipes like this slide through my Pinterest feed without a click, until last summer. I finally decided to give it a try, and am SO glad I did, because I learned that freezing bananas actually curbs a lot of the banana-y flavor!
Alright, enough raving, you’re going to start with two whole, freezer-frozen bananas. Just throw some ripe (or even over-ripe) bananas in the freezer for at least 24 hours, or up to a month.
My only complaint here is that peeling frozen bananas is a pain in the butt. However, feeling crummy after scarfing down dairy ice cream is a bigger pain in the butt, so I’m willing to suck it up. A good tip: Let the frozen bananas sit out for 5 minutes before you try to peel. I then cut it into quarters, and peel the banana out as best I can.
Place the pieces in a food processor or blender and blend for a few seconds.
As it starts to breakdown, I like to add a spoonful of peanut butter, but you can add anything you want! I’ve also tried frozen strawberries, cocoa powder, and coconut shavings. All delicious! You don’t need to add sugar or sweetener of any kind, the bananas provide enough of their own natural sweetness.
Continue to blend until creamy and delicious-looking!
Scoop into a bowl, and enjoy! Seriously, that’s it! Frozen bananas and peanut butter. And it IS delicious, even if you’re not a banana fan! I usually enjoy this as an afternoon snack, but the healthy combo of easily digested carbs, a little bit of protein and fat, make it a great pre-run breakfast as well!