You will need:
Food processor or blender (I use a nutribullet!)
Wax paper or aluminum foil and a baking sheet
Soy milk (I use silk vanilla light! -- almond milk, coconut milk, and regular milk also work)
Ice cream toppings
Step 1: Line a baking sheet with foil or wax paper
Step 2: Take a banana, peel it, and slice it completely onto the baking sheet. Slices should be about 1/4-1/2 in thick. (Not too thick and not too thin). Make sure the pieces are laying flat and not overlapping (this will help them freeze quicker and more evenly). I use one medium-large banana as a one person serving size. One banana will make about 1 cup of "ice cream".
Step 3: Put the baking sheet into the freezer and allow the bananas to freeze for atleast 3 hours! You want them to be really frozen when you are blending them. I usually cut up a couple of bananas at the beginning of the week and keep them frozen for at least a day before making this!
Step 4: When your bananas are frozen, peel them off of the wax paper or foil and immediately place them into the food processor. For each banana (if one banana = 20 slices, then I mean for each 20 slices) put 1/4 cup soymilk. Start with this and if you have too much difficulty blending add more, but you want as little milk as possible to keep your ice-cream cold and creamy! (if you want to add flax seeds, peanut butter, or anything else you can add it at the beginning before you start blending or after you've blended for a bit, try not to wait until the very end so you don't have to "over blend" your ice-cream!)
Step 5: PULSE your food processor, blender, or magic/nutribullet to blend your bananas. THIS CAN BE REALLY FRUSTRATING! especially if you are hungry for some delicious ice-cream, but be patient and do a lot of wiggling and readjusting your bananas until you get them to blend to the right consistency. If it takes you more than a couple of minutes to blend your bananas, you can add soy milk, one table spoon at a time to your mixture.
Step 6: MAKE SURE YOU DON'T OVERBLEND! Once you have all of the banana chunks out of your mixture, the consistency should be exactly that of soft serve ice-cream!
Step 7: Scoop into a bowl, add toppings and enjoy!
- When I'm making this I like to use ground flax seeds and top with shredded coconut and chopped nuts.
- It is also VERY good with DARK CHOCOLATE and PEANUT BUTTER! (yum.)
- I like using very ripe bananas to make this because I like the taste, but the less-ripe your bananas are when you freeze them, the less banana-like your ice-cream will taste.
- If you over blend, you can simply stick your bowl in the freezer for a while.
If you have any questions just comment! This is one of my favorite treats, a much healthier version of ice-cream and tastes delicious.