Now that my birthday’s over, I’ve got to get back on track. After cookie cakes and ice cream and pizza, it’s time for something a bit more on the healthy side. I think this banana ice cream is a pretty good substitute for when you’re craving the real deal.
The nice thing about this is it’s so easy to make! Just throw everything into your blender and then freeze! I added a bit of almond extract to the mix because it gives a little depth to the vanilla flavor. I used almond milk, but you can substitute that with any milk or plant based dairy product. With the avocado ice cream, I needed to use cream in order for it to not become too icy, but with the banana ice cream, it froze just fine when I used almond milk.
Another plus is that there’s no need to add any extra sugar! All the sweetness comes from the banana, so using a very ripe a banana is key. I let mine get spotted brown on the outside and then froze them in packs of two. I like this plain, but it’s always fun to dress it up…and since my birthday did just happen I think I’ll add some chocolate drizzle just to keep the party going a little longer.