- Peel and chop the bananas into rough chunks or slices. Place in a freezer-proof container (or freezer bag) and freeze for at least 8 hrs or overnight.
- When completely solid, put in a food processor and blitz on a high speed for 1-2 mins. You may need to add a few tbsp of water to help the bananas break down and blend together. When ready, the mixture should be creamy and almost mousse-like.
- Serve immediately as a soft-serve ice cream. Or, for a firmer texture, transfer to a freezer-proof container, cover and return to the freezer for at least 1-2 hrs to create a more scoopable ice cream.
Tip: Whenever you have ripe or overripe bananas, chop them up and stash them in the freezer so you can make this tasty nice cream whenever you like.
Flavour ideas to try:
Berry nice cream – Add 100g frozen raspberries to the food processor with the banana chunks and blitz as above.
Tropical nice cream – Add 100g frozen chopped mango or pineapple to the food processor with the banana chunks and blitz as above.
Nutty nice cream – Once blended and soft, swirl through 4 tbsp nut butter before serving or refreezing for a nutty ripple. Sprinkle with chopped nuts to serve.
Choc-chip nice cream – Once blended and soft, stir in 50g chocolate chips (use dairy-free chocolate to keep it vegan) before serving or refreezing.
Mocha – Add 1 heaped tsp instant coffee and 1 heaped tbsp cocoa powder to the food processor with the banana chunks and blitz as above.
Cinnamon nice cream – Add ½ tsp ground cinnamon to the food processor with the banana chunks and blitz as above. Delicious served with a drizzle of caramel sauce.
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