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.
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- 2 frozen bananas
- ¼ cup nondairy milk
- ¼ teaspoon vanilla extract
- ¼ teaspoon ground cinnamon