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Banana Ice Cream

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.

Banana Ice Cream

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.

Banana Ice Cream

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.

Banana Ice Cream

Banana Ice Cream

  Banana Ice Cream
 
Prep Time: 5 mins   Total Time: 8 hrs
Makes: 6 servings
 
Ingredients:
2 frozen ripe bananas
1 and 1/2 cup of almond milk
1 tablespoon of vanilla
1/2 teaspoon of almond extract
 
Directions:
1) Put all the ingredients into a blender, and blend on high until smooth. It should take about 5 minutes.
2) Store in an air tight container in the freezer. It should take about 8 hours for the ice cream to become frozen. I left mine in the freezer overnight. Scoop into a dish and top with desired toppings!

 

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