I wanted to create an ice cream that resembled the flavors of Banana Bread, one of my favorite Fall treats. I also wanted to create an ice cream that was gluten-free and vegan, with all natural ingredients. I had heard of making ice cream from bananas before, and this method seemed perfect because I already had my heart set on the Banana Bread flavor. With three simple ingredients, I created frozen, creamy, banana goodness that is sure to become your favorite treat.
Banana Bread ‘Ice Cream’
6 Large Bananas
2 Tsp. of Vanilla Extract
2 Tsp. of Raw Brown Sugar
Directions: Peel and slice bananas into one inch chunks. Freeze overnight (or for at least 6 hours). When banana chunks are fully frozen, combine in blender with raw brown sugar and vanilla extract. Blend until smooth and creamy (you may have to add a couple drops of water). At this point you have two options; serve immediately for a creamy soft serve or smooth into a pan and freeze for harder, scoop-able ‘ice cream’ later. Recipe creates 3-4 scrumptious servings.
Banana Bread Breakfast Smoothie
2 Large Bananas
1 Scoop of Perfect Plant Protein
1/2 Cup of Almond Milk
1 Tbsp. of Almond Butter
1 Tsp. of Raw Honey or Maple Syrup
1 Dash of Cinnamon
1 Dash of Nutmeg
Directions: Peel and slice the bananas into one inch chunks. Freeze over night (or at least 6 hours). Combine all ingredients and blend until smooth. Recipe creates 1 (large) serving. This breakfast smoothie is 100% vegan and packed with vegetarian protein, fiber, essential fatty acids and potassium. Whip this up in the morning for a nutritious, protein-packed way to start your day.