No-Sugar Banana Ice Cream for Two
This quick and easy vegan banana ice cream is made with just ripe bananas and optional add-ins, offering a naturally sweet treat without added sugars. Perfect for satisfying cravings while keeping it light.
Servings: 2 servings
Calories: 100kcal
Ingredients
Base ingredients
- 2 pieces ripe bananas The riper, the sweeter.
- 1-3 teaspoons plant milk Optional, to help blending.
- 1 pinch salt Enhances the flavor.
Optional flavor add-ins
- 1 tablespoon unsweetened cocoa powder For chocolate banana flavor.
- 1-2 tablespoons peanut butter or almond butter Makes it creamy and milkshake-like.
- small handful frozen strawberries For a strawberry banana variation.
- 1 teaspoon instant espresso powder For a coffee flavor kick.
- a splash vanilla extract Enhances sweetness.
- 1 teaspoon cinnamon For cinnamon vanilla flavor.
Instructions
Preparation
- Slice the ripe bananas into coins.
- Freeze the banana slices on a plate or small tray for at least 2 hours.
Blending
- Once frozen, place the banana slices in a blender or food processor.
- Blend the bananas, and stop to scrape down the sides as needed.
- If the mixture looks crumbly, add a small splash of plant milk, one teaspoon at a time until creamy.
- Add a pinch of salt, taste, and adjust as desired.
Serving
- Serve immediately for soft serve or freeze for a firmer scoop.
- Enjoy with optional toppings like cocoa nibs, chopped nuts, or sliced fruit.
Notes
Blend patiently, as it may look crumbly before turning creamy. Keep leftovers in a container and let sit at room temperature for 10 minutes before scooping if frozen too firm.