Here’s a confession for those who have not picked up on the fact that I love bananas. I am a full blown, over the top and head over heels banana aficionado. I could eat them all day long and never tire of finding ways to get them into nearly every meal or snack. I especially love it when recipes are simple and what is more simple than using just one ingredient? Yes, you can make ice cream with just one ingredient.
This delicious ice cream is made without added sugar or cream. So how do you get a creamy, scoopable ice cream from a a virtually fat free fruit? You make sure to use only ripe bananas. And contrary to popular belief a ripe banana doesn’t come in a perfect, spotless yellow exterior. It is in fact the banana that is spotty all over that is ripe. If you try to make this ice cream with the perfectly yellow bananas it will fail since the starch in the fruit has not converted into sugar yet and the pectin content is far too low to hold the ice cream together.
Vegan Banana Ice Cream
- 8 bananas frozen, about 800g (30 oz)
- 2 tsp lemon juice optional
- Roughly chop the banana up and put it in a food processor or high-speed blender. At first, it will look dry and crumbly and won't resemble much of a creamy ice cream. Keep pulsing and scraping down the edges and after a few minutes, you will be left with incredibly creamy and smooth soft serve ice cream.
- If you eat it immediately, you can stop here and portion it. If you want scoopable ice cream, then add a quarter of a tsp lemon juice per banana and pulse until well combined. The lemon will stop the banana from turning brown. Transfer into a freezer friendly container and cover with wax paper. Place in the freezer for 1-hour minimum and serve when you crave for a healthy treat.