- 2 frozen bananas
- ¼ cup nondairy milk
- ¼ teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
This banana-based ice cream is so easy to make and the number-one reason why I always have frozen bananas in my freezer. Anytime the craving for rich and creamy ice cream hits, make this instead! P.S. I love (love!) topping this ice cream off with chocolate balsamic vinegar. (I’m not crazy, I swear!)
Place all ingredients together in a food processor and allow the motor to run until the mixture is smooth and creamy. Stop and break up large clumps with a spatula as needed.
I like to add 1–2 tablespoons unsweetened cocoa for a chocolate version.
Lindsay S. Nixon is the author of Happy Herbivore Abroad, The Happy Herbivore Cookbook, and Everyday Happy Herbivore. She creates quick-n-easy, no-fuss, low-fat recipes using wholesome everyday ingredients. Visit HappyHerbivore.com for recipes and updates from Lindsay.View all contributions by Lindsay S. Nixon