How To Prepare Homemade Banana Ice Cream | No Sugar, No Dairy, No Ice-Cream Machine Homemade banana ice cream is a simple, nutritious dish that doesn't call for sugar, dairy, or machine. Instead, you only need frozen bananas to make this cold, thick, creamy ice cream that the whole family will enjoy! This ice cream can be made ahead of time and stored in the freezer until ready to serve. It is a delectable, refreshing treat that you'll want to eat all summer long! 2 bananas frozen, cut into thirds 1-2 teaspoons almond milk (unsweetened) (or any milk you prefer) 1-2 teaspoons maple syrup, honey, or monk fruit (optional) Place the bananas in a blender or food processor and process until they are smooth and creamy (just like ice cream). Your bananas may clunk around a little at first, depending on how powerful your blender or processor is, but give them a minute. They turn into this delicious, creamy pleasure once they start to break down. a food processor filled with frozen bananas You can omit the milk entirely if you choose, but I prefer to use a small amount. Along with the maple syrup, I normally use only a tablespoon or two. Blend until the mixture is thick and creamy. Enjoy! bananas, mixed in a food processor NOTES If you have any leftover banana ice cream, store it in an airtight container in the freezer. NUTRITION Serving: 0.5recipe | Calories: 116kcal | Carbohydrates: 29g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 11mg | Potassium: 430mg | Fiber: 3g | Sugar: 17g | Vitamin A: 76IU | Vitamin C: 10mg | Calcium: 19mg | Iron: 1mg Homemade Banana Ice Cream is an easy, healthy ice cream recipe that uses no sugar, no dairy, or ice cream machine. It's a super simple recipe that each one of you can make with just a couple of frozen bananas. And it's so delicious. Suppose you're new to the channel, welcome. I'm Danny Speed, a mind-body health and weight loss coach, and I would love for you to think of clean and delicious as your one-stop shop for easy, healthy, everyday recipes. Now, if you have not made frozen banana ice cream before, you are in for its peak. It's rich and it's creamy. It's just like soft-serve ice cream. And it couldn't be any easier to make, although there are a few tips to keep in mind to make the process a little bit easier, and I plan to share each one of them throughout this video. So the first thing you want to do is start with nice, Brown, ripe bananas. The Browner the banana, the better because the Browner your banana, the sweeter it's going to be. So I start by peeling the bananas, then cutting them into quarters or thirds. Then I'll place them on a rimmed baking sheet that's lined with some parchment paper, pop them in the freezer for a minimum of four to 6 hours or until they are frozen through, and then I transfer them into a freezer-safe bag. But, of course, if you were to cut them and then put them all right into the bag, they would all end up sticking together. So you don't want to skip that second step. Now, you can make your homemade frozen banana ice cream in a blender, but I prefer to work with a food processor simply because I find it easier to scoop out once the ice cream is done. But I do know either way works. Now, when I'm ready to make my banana ice cream, I like to pull the frozen bananas out of the freezer just a couple of minutes before I get them into the food processor. This way, they do not so rock solid, and it will help them blend a little bit easier. So I'm going to pop those into my food processor with just a tablespoon of milk, maybe two, but start with less and add it only as you need it because the thicker the ice cream, the better. So from here, I'm just going to pulse back and forth until the bananas begin to break down. So first, they're going to look a little bit crumbly, and then you'll see they're going to start to create this nice, rich, thick, creamy texture. Now you may have to stop a couple of times throughout to push the bananas off the side and back down towards the blade, and then you're just going to let it keep going until it looks like this. Technically speaking, you can enjoy your banana ice cream just like this. It's delicious as is, but if you wanted to enhance the flavors a bit, you could do a teaspoon or two of Maple syrup. It could also be honey or a Monk fruit sweetener, a little pinch of sea salt, and just a kiss of vanilla extract. Blend it up one more time to bring all of that together and look at the texture. You could add one or two scoops of your favorite protein powder along with a little bit of extra milk, and that is also delicious. So many options. I'm telling you, the flavors are truly endless, and if you're feeling excited about the banana ice cream, Be sure to check out the description box below Because I have a link to an ebook of mine that shares 30 different flavors for this type of ice cream. So if you think you're going to be leaning on it throughout the summer, you might want to check that out. Now you could serve this up right away, which I usually do, and top it with your favorite ice cream toppings. Maybe some sprinkles or some mini chocolate chips. Or, if you wanted to make it ahead of time, you could transfer it into a loaf pan or do it into a glass container as I have here. It is a four-cup container, and I did two rounds of the recipe to fill it up, pop on a lid, and this will last in the freezer for up to three months. Then you could take it out, let it soften a bit, and serve it just like you would traditional ice cream. So that's it. Now you have another simple, clean and delicious recipe to keep in your back pocket for the hotter months whenever you want a nice, cool, refreshing treat. Remember, if you want extra flavor options, be sure to check my ebook out down in the description box below.

How To Prepare Homemade Banana Ice Cream | No Sugar, No Dairy, No Ice-Cream Machine

Homemade banana ice cream is a simple, nutritious dish that doesn’t call for sugar, dairy, or machine. Instead, you only need frozen bananas to make this cold, thick, creamy ice cream that the whole family will enjoy!

This ice cream can be made ahead of time and stored in the freezer until ready to serve. It is a delectable, refreshing treat that you’ll want to eat all summer long!

Homemade Banana Ice Cream Recipe

Homemade Banana Ice Cream is an easy, healthy ice cream recipe that uses no sugar, no dairy, or ice cream machine. It’s a super simple recipe that each one of you can make with just a couple of frozen bananas.

And it’s so delicious. Suppose you’re new to the channel, welcome. I’m Danny Speed, a mind-body health and weight loss coach, and I would love for you to think of clean and delicious as your one-stop shop for easy, healthy, everyday recipes.

Read Also: How To Prepare Strawberry Banana Smoothie

Now, if you have not made frozen banana ice cream before, you are in for its peak. It’s rich and it’s creamy. It’s just like soft-serve ice cream.

And it couldn’t be any easier to make, although there are a few tips to keep in mind to make the process a little bit easier, and I plan to share each one of them throughout this video. So the first thing you want to do is start with nice, Brown, ripe bananas. The Browner the banana, the better because the Browner your banana, the sweeter it’s going to be.

Homemade Banana Ice Cream Ingredients

  • 2 bananas frozen, cut into thirds
  • 1-2 teaspoons almond milk (unsweetened) (or any milk you prefer)
  • 1-2 teaspoons maple syrup, honey, or monk fruit (optional)

Instructions

  1. Place the bananas in a blender or food processor and process until they are smooth and creamy (just like ice cream).
  2. Your bananas may clunk around a little at first, depending on how powerful your blender or processor is, but give them a minute.
  3. They turn into this delicious, creamy pleasure once they start to break down. a food processor filled with frozen bananas
  4. You can omit the milk entirely if you choose, but I prefer to use a small amount. Along with the maple syrup, I normally use only a tablespoon or two.
  5. Blend until the mixture is thick and creamy. Enjoy! bananas, mixed in a food processor

Notes

  • If you have any leftover banana ice cream, store it in an airtight container in the freezer.

Homemade Banana Ice Cream Nutrition

Serving: 0.5recipe | Calories: 116kcal | Carbohydrates: 29g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 11mg | Potassium: 430mg | Fiber: 3g | Sugar: 17g | Vitamin A: 76IU | Vitamin C: 10mg | Calcium: 19mg | Iron: 1mg

How To Make Homemade Banana Ice Cream

Step 1

So I start by peeling the bananas, then cutting them into quarters or thirds. Then I’ll place them on a rimmed baking sheet that’s lined with some parchment paper, pop them in the freezer for a minimum of four to 6 hours or until they are frozen through, and then I transfer them into a freezer-safe bag.

But, of course, if you were to cut them and then put them all right into the bag, they would all end up sticking together. So you don’t want to skip that second step.

Read Also: How To Prepare Keto Blueberry Muffins

Now, you can make your homemade frozen banana ice cream in a blender, but I prefer to work with a food processor simply because I find it easier to scoop out once the ice cream is done. But I do know either way works.

Now, when I’m ready to make my banana ice cream, I like to pull the frozen bananas out of the freezer just a couple of minutes before I get them into the food processor. This way, they do not so rock solid, and it will help them blend a little bit easier.

I’m going to pop those into my food processor with just a tablespoon of milk, maybe two, but start with less and add it only as you need it because the thicker the ice cream, the better.

Now you may have to stop a couple of times throughout to push the bananas off the side and back down towards the blade, and then you’re just going to let it keep going until it looks like this.

Step 2

Technically speaking, you can enjoy your banana ice cream just like this. It’s delicious as is, but if you wanted to enhance the flavours a bit, you could do a teaspoon or two of Maple syrup. It could also be honey or a Monk fruit sweetener, a little pinch of sea salt, and just a kiss of vanilla extract.

Blend it up one more time to bring all of that together and look at the texture. You could add one or two scoops of your favourite protein powder along with a little bit of extra milk, and that is also delicious.

So many options. I’m telling you, the flavours are truly endless, and if you’re feeling excited about the banana ice cream, Be sure to check out the description box below Because I have a link to an ebook of mine that shares 30 different flavours for this type of ice cream.

So if you think you’re going to be leaning on it throughout the summer, you might want to check that out. Now you could serve this up right away, which I usually do, and top it with your favourite ice cream toppings. Maybe some sprinkles or some mini chocolate chips.

Or, if you wanted to make it ahead of time, you could transfer it into a loaf pan or do it into a glass container as I have here. It is a four-cup container, and I did two rounds of the recipe to fill it up, pop it on a lid, and this will last in the freezer for up to three months.

Conclusion

Then you could take it out, let it soften a bit, and serve it just like you would traditional ice cream. So that’s it.

Now you have another simple, clean and delicious recipe to keep in your back pocket for the hotter months whenever you want a nice, cool, refreshing treat. Remember, if you want extra flavour options, be sure to check my ebook out down in the description box below.