How to make vegan banana ice cream
Ice cream is traditionally made from milk, so this is a welcome alternative if you’re dairy-free or vegan.
The most important thing in this recipe is to use overripe bananas, as this creates the tell-tale creaminess we know and love about regular ice cream. The bananas must be shrunk and black on the outside, just when you think, “hmmn… I should throw those away”, just toss them into the freezer.
It might help to dip the frozen bananas in a bowl of hot (not boiling) water to soften the skin and make it easier to peel.
Place the frozen banana slices, peanut butter and vanilla extract in a food processor. Double-check that the peanut butter doesn’t contain added dairy (some brands include whey or other non-vegan additives) and ensure the vanilla extract is pure and not an imitation made with non-vegan components
Blitz until it becomes smooth and creamy like ice cream.
Serve and eat the banana ice cream immediately, and don’t forget to top it up with crushed walnuts for a crunchy feel. It goes well with chocolate chips and summer berries too.
