Just in time for summer! This non-dairy ice cream treat is totally guilt free – no dairy, no sugar, no fat, gluten free but big on flavour! It just doesn’t get any better than that!
Much as I like my other go-to Super Easy Ice Cream which is creamy, tasty and so easy to make since you don’t need an ice cream maker, this one is a winner for anyone dieting or with food sensitivities. No lactose going on here!
The not-so-well-kept secret is frozen bananas. There has been a Yonana movement these past few years and I have to admit I came late to the party!
But having discovered it now I am looking forward to refreshing summer treats totally guilt free. This combination only uses bananas, cocoa, a bit of peanut butter and I had to add a bit of almond milk to get the right consistency. The result was a tasty dessert!
I had some liquid Stevia on hand in case the mix with the cocoa needed sweetening- but it didn’t. I am guessing if you add other fruits which are inherently sweet you definitely will not need additional sweetener.
I can’t wait to try this with other combinations. You can substitute whatever fruit or flavour you like for the cocoa and peanut butter. I have mangoes cut up and frozen as we speak. I think I will try a bit of coconut milk in the mango combination. I am also going to try adding in some black cherries instead of the cocoa/peanut butter. I think the juiciness of the cherries will eliminate the need to add the almond milk.
Suffice to say I will be keeping a supply of peeled, sliced, frozen bananas on hand this summer!
You will need a good heavy duty blender or food processor to make this. You cut the bananas up before you freeze them. They are quite solid after they freeze. I have to admit my Vitamix overheated and it really scared me. I thought I had ruined it.
But when I Googled it I found my mistake was that I let it go too long on the lowest setting. So it overheated. You should rev it up to highest setting fairly early on because there is actually more air cooling the motor on the higher settings.
Thanks goodness after about 20 minutes it was working normally again. Lesson learned!
After you get a creamy consistency you can pour it into your serving dishes. You can serve it immediately. If you are making it ahead then return the serving dishes to the freezer but take them out about 20 minutes before you plan to serve. I actually forgot to take them out so I put all 4 dishes in the microwave for 1 minute on defrost and they were perfect!
I garnished my ‘ice cream’ with some fresh strawberries just before serving.
- 4 bananas
- 2 Tbsps cocoa
- 1 Tbsp peanut butter
- 1/2 cup almond milk or other non-dairy milk
- 4 large strawberries or other fruit garnish as desired
- Peel bananas and slice into rounds. Freeze thoroughly. At least 4 hours.
- Take bananas out of the freezer and transfer to high powered blender. Add the cocoa and peanut butter and start to blend. Add almond milk bit by bit if you need to get a smooth consistency.
- Pour into serving dishes and return to freezer. Remove from freezer about 20 minutes before you plan to serve.
- Garnish with fresh fruit if desired.