Homemade Banana Ice Cream Recipe
Treat yourself to this delicious vegan banana ice cream. Rich and creamy, this recipe isn’t just delicious, it’s kind to nature too because it puts your overripe bananas to good use.
5 Mins plus freezing time
Easy
2 to 3 Servings
Image: The Oxford Magazine
Ingredients
- 3 overripe bananas
- 3 tsp peanut butter
- 1 tbs vanilla extract
- Crushed walnuts (optional)
Method
- Freeze the overripe bananas (at least overnight)
- Peel the frozen bananas, slice them into pieces of 2 to 3 cm, and place in a blender or food processor.
- Add the peanut butter and vanilla extract.
- Blitz until totally smooth and creamy like ice cream.
- Serve with the topping of your choice.
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”. I’ve just toss any overripe bananas in the fruit bowl into the freezer.
It might help to dip the frozen bananas in hot (not boiling) to soften the skin and make it easier to peel.
Place the frozen banana slices, peanut butter and vanilla extract in a food processor.
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.
