So I’ve been coming across a whole lot of one-ingredient and two-ingredient recipes that seem pretty awesome. One that really stood out was turning straight up bananas into ice cream. I know, it sounds cray cray!
I was curious as to how it would work, so I tried it myself.
I’ve read that it starts of by cutting bananas into thin slices. There’s no “correct” amount of how many bananas to use. I feel like it’s personal preference really. I kept in mind that I wanted to make extra for family. So I just kinda winged it.
It’s best to place the sliced bananas in a freezer-safe tubberware container. It’s also best to line it with wax paper so the bananas don’t stick to the container when they’re frozen.
So with all that said, freeze the bananas overnight. They have to be completely frozen.
Next comes the blending (the next day). This part is sorta tricky. I used my NutriBullet, mixing chunks of frozen banana and about 1/4 part almond milk. It seems to mix better if you mix with some kind of liquid. There’s no right or wrong, so you use your best judgement. But for me, it seemed to blend better and become a nice creamy consistency with the milk.
So now that it’s all blended, you’re basically finished! You can either eat it immediately (fresh ice cream is the best) or store it in the freezer.
It may be a two-ingredient recipe, but it’s quite a process. Next time, I want to make this with variations. Dark chocolate, cinnamon, peanut butter – so many options! It’s cool making your own ice cream because you have the option to add whatever floats your boat (your banana boat?).
I also found that the natural banana taste isn’t as sweet, but eating it with sprinkles gave me the perfect amount of sweetness I was craving.
Mmm mmm good.
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