Did you know that after just a few minutes in your food processor, frozen banana slices whip up into a creamy delicious treat that tastes like ice cream?!? It’s a modern kitchen miracle! No ice cream maker needed for this delicious and healthy summer treat.
Not only is this recipe for banilla nice-cream dairy-free, it’s made with only 3 ingredients:
Banana
Vanilla bean
Almond milk
It’s so simple and has NO ADDED SUGAR! Just like our Stylish Spoon baked goods, this treat is naturally sweet.
I like to eat this banilla ice cream fresh out of the food processor when it’s creamy, but if you like to scoop your nice-cream you’ll want to give it a little time in the freezer. The best way to do that is to line a loaf pan with plastic wrap, spread the nice-cream into the lined loaf pan and freeze it for a few hours until it’s firm enough to scoop.
Remember to use real vanilla beans or vanilla bean paste in this recipe. They add a rich, vanilla flavor. And don’t waste those empty vanilla bean pods! After you scrape the seeds out, put them in a bottle and cover them with vodka or vanilla to make your own DIY vanilla extract. Click the link for the DIY homemade vanilla extract recipe.
If you want to take this recipe to the next level, sandwich a scoop of banilla nice-cream between Stylish Spoon’s grain-free/vegan cookies. These cookie sandwiches are ridiculously delicious! You can make different nice-cream variations: Add in a scoop of peanut butter, a handful of raspberries or unsweetened cocoa powder. You can even make a matcha flavor by adding in powdered matcha. The possibilities are endless! Let us know if you make this recipe and if you try another other great combinations or fun ways to serve it.
Banilla Nice-cream
A vegan, plant-based ice cream made from 3 simple ingredients: Bananas, vanilla and almond milk. No ice cream maker needed!
Ingredients
- Bananas - 3
- Vanilla Bean - 1 bean, scraped
- Unsweetened Almond Milk - 1/2 Cup
Instructions
1. Slice ripe bananas into thin slices and freeze in an individual layer on a parchment lined baking sheet or in a freezer bag. Freeze until frozen solid (preferably overnight).
2. Blend all the ingredients in a food processor until smooth and creamy (about 2 minutes). For firmer ice cream you can scoop, line a loaf pan with plastic wrap and spread the mixture evenly inside. Freeze for at least 2 hours, then scoop and serve.
