The sun is out today!
I better run outside quick before it goes back into hiding. Blasted gloomy Pittsburgh!
In honor of this momentous day, one out of 59-145 sunny days, I think we should celebrate with ice cream. When it is nice out, everyone deserves ice cream. It is my most guilty pleasure and I could probably have it every day.
Thankfully, vegan ice cream is so much more than just vanilla Tofutti. Trader Joes soy ice cream and Luna & Larry’s Coconut Bliss are just a few that make my mouth water.
However, a few months ago I stumbled upon this little trick for “Homemade Banana Ice Cream” with no ice cream maker required.
No milk of any kind. No added sugar. No high fructose bull crap. No anything; just banana and a food processor. Yes. It’s true.
I bet you want to know how to make it. The super complicated recipe is after the jump…
1 Ingredient Banana Ice Cream
Source: The Kitchn
1 (or more) Ripe Banana, sliced and frozen
Slice a banana into about 1 inch slices and lay out on a plate or piece of wax or parchment paper. Freeze for a few hours. Add frozen pieces into the food processor, blend. BAM! Instant banana ice cream!
Feel free to add in anything you would like. I would suggest peanut butter, blueberries, nuts, strawberries, chocolate (duh), cocoa powder, raspberries, agave, or a combination of any of the above.
Make sure your banana is ripe! Green banana ice cream would be no fun.
The picture is no good, but it really does look just like ice cream!
Guilt free and delicious. Yes, please!Tweet