Amazing Frozen Banana Ice Cream

I found this recipe on Pinterest and gave it a try this afternoon. Let me tell you, I have never been so excited over a new recipe! I had my sisters sample several different flavors and versions, and all were hits! I am not a vegan in any way–bring on the meat!–but this is insanely delicious and great for you. I tried it with 1tsp cocoa powder, and it was good. But then we tried adding 1 tsp of coffee granules (we might add more next time) to this basic recipe with the peanut butter and chocolate chips, and that was incredible! Give this a try, and here’s the website that I stumbled upon: http://www.neverhomemaker.com/ And also check out my Yumminess board on Pinterest to see what else we’re cooking up!

The Ultimate Vegan Ice Cream

I’m thrilled that so many of you LOVE the frozen banana bites recipe I came up with out of pure craving a couple weeks ago. What I couldn’t get over is how much frozen bananas mimic ice cream — both in texture and flavor. A long while back, I remember reading about (and drooling over) 1 ingredient ice cream. That’s right. It’s made with frozen bananas. Simply food process the heck out of it and you’ve got yourself a tasty vegan treat.
The photos on The Kitchn made it look so good, I just had to try. And though our food processor and I are fighting, we made up long enough to declare this recipe a success.
What I love most is how versatile this ice cream can be. We flavored ours with a scoop of peanut butter and some chocolate chips. I considered putting some chocolate almond spread in there. Maybe even some other frozen fruits. Coconut. Some mint extract and chocolate chips. The possibilities are endless.

BANANA — AKA 1 INGREDIENT — ICE CREAM (OK. It’s one ingredient plus some flavors.)
What you’ll need . . .

2 ripe bananas, chopped
2 tablespoons peanut butter
Handful chocolate chips
(But really ANYTHING GOES!)

Method . . .

Chop bananas into smallish chunks (original post called them coins) and freeze overnight on a plate. I just put ours in a plastic bag.
Then transfer to a food processor (I think a smaller one works better) and process until bananas are in little bits (like in the photo above).
Then add your flavors. There’s no right or wrong way to do it. No right or wrong measurements. Continue blending until smooth. You’ll know it’s ready to eat when it looks like this . . .

Stephen and I have a difference of opinion on how “good” this stuff is. I think it tastes uh-mazing. I love the thick texture. I think the flavors blend well together. Stephen thinks it’s alright. But he thinks it’s too banana-y and that it isn’t sweet enough when it hits the tip of his tongue. You should decide for yourself. Because with how inexpensive bananas are (and we always have several ripe ones around the house), there’s no reason not to give this recipe a try!