Vegan Banana Ice Cream
Technically, this is probably more of a frozen dessert than ice cream, but, hey, if you can scoop it in a bowl, top it with delicious bits and eat it with a spoon, I have no problem calling it ice cream.
Makes 1 pint (about 4 servings)
- 5 to 6 frozen bananas, peeled and sliced into 1-inch pieces
Place the banana slices into a Vitamix or food processor. Blend until smooth in texture and creamy mouthfeel. (You may need to turn it off and move the pieces around a little if they get stuck in the blades—the smaller the pieces, the less likely that this will happen.)
Serve immediately or place in a container in the freezer for later use.
Mix in almond butter or a handful of dark chocolate baking chunks during the last 10 or 20 seconds for some fun variations on this recipe. Or simply top it with your favorite ice cream toppings.
Tip: Save leftover Talenti or other ice cream containers to use for your homemade batch. Mason jars or glass tupperware also work.