Banana ice cream, in its simplest form, is nothing more than bananas blended into a soft serve consistency. It’s a quick and easy snack, and can also make a great dessert or breakfast. I always have frozen bananas in my freezer, because you never know when the mood will strike. It’s also a good way to salvage those bananas that got just a little too ripe.
When I found a big bag of very ripe organic bananas for just $1 the other day, I couldn’t pass up the deal. I hadn’t made banana ice cream (or “nice cream”) in a while, since it’s still not exactly summer yet. But my container of frozen banana chunks that lives in my freezer full-time was already overflowing, so I decided banana ice cream was in order. For this recipe I chose a simple combination of lucuma powder and cinnamon powder. Lucuma is a tropical fruit that tastes similar to caramel, it’s so yum. Top your ice cream with whatever you want – cacao nibs, shredded coconut, fruit, berries, granola, nuts, seeds, tahini etc. Now get outside and enjoy that sunshine!
- 4 bananas, peeled chopped and frozen
- ¼ cup organic milk kefir (preferably homemade)
- 1 tablespoon lucuma powder
- 1 teaspoon cinnamon
- freeze-dried pomegranate seeds, for topping (or whatever other toppings you’d like)
- Place bananas, milk kefir, lucuma, and cinnamon in a blender or food processor, and blend until smooth and creamy like soft serve. Stop often to scrape down the sides as needed. I like doing this in my food processor, but it is more work to clean. Use whichever machine you have, or whichever one is more powerful.
- Sprinkle with pomegranate seeds or other toppings and enjoy!