Banana Ice Cream

Ingredients:

4 large ripe bananas

1 teaspoon vanilla extract (optional)

2 tablespoons almond or peanut butter (optional)

1–2 tablespoons cocoa powder (optional)

A handful of chocolate chips or chopped nuts (optional)

½ teaspoon cinnamon (optional)

A pinch of sea salt (optional)

¼ cup plant-based milk (almond, oat, or coconut), if needed for smoother blending (optional)

Directions:

Peel the bananas and slice them into small pieces.

Place the banana slices in a single layer on a baking sheet or plate and freeze them for at least 2 hours or until completely frozen.

Transfer the frozen banana pieces to a food processor or high-powered blender.

Blend until the bananas become creamy and smooth, stopping to scrape down the sides as needed.

If the mixture is too thick, add plant-based milk a little at a time to help blend smoothly.

Add any optional ingredients like vanilla extract, nut butter, cocoa powder, cinnamon, sea salt, chocolate chips, or nuts, and pulse a few times to combine.

Transfer the banana ice cream to a freezer-safe container, smooth the top with a spatula, and freeze for an additional 4 hours if a firmer texture is desired.

Tips:

Use very ripe bananas for maximum sweetness and creaminess without added sugar.

Add nut butters or cocoa powder for extra flavor and richness in your banana ice cream.

Scoop, Serve and Enjoy