So often my ideas seem to walk that treacherous intersection between brilliant and bananas. Here’s one that’s both — it’s brilliant and the best thing to do with bananas since my banana bread recipe, the one everyone clamors for at my husband’s place of employ. Two basic ingredients, neither of them dairy, and no need for an ice cream freezer, this is the sweet answer to your summer.

Brilliant Banana Vegan Ice Cream

Okay, the name needs work. Any thoughts?

1 ripe banana
1 tablespoon almond milk

Peel banana and slice into chunks. Place in an airtight, freezer-friendly container and freeze for 6 hours or overnight, or all day, what have you, until banana is frozen solid.

Spoon frozen banana slices into a blender or food processor. Bash together until smooth and the consistency of soft-serve ice cream. This can range from 4 to 8 minutes, depending on your blender or food processor. Add the almond milk. Blitz briefly again.

Enjoy at once or freeze again until you’re ready. Whip again before serving for optimal creaminess.

Open to endless variations and additions, including:

4 teaspoons of cocoa for chocolate vegan ice cream.

1 tablespoon of your favorite nut butter for banana-nut.

1/2 cup of frozen berries for banana-berry.

Go wild.

This recipe serves 1, but can be doubled, tripled, multiplied by as many bananas as you and your blender can hold.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>