Get ready to wow your friends with this amazing vegan ice cream. This one-ingredient recipe calls for nothing but bananas and your food processor!
Reprinted with permission from The Kitchn Cookbook by Sara Kate Gillingham and Faith Durand. Copyright © 2014. Photographs copyright © 2014 by Leela Cyd. Property of Clarkson Potter, a division of Penguin Random House, LLC.
Peel the bananas and cut them into small pieces (the smaller the better). Place them in a freezer-safe container.(Line the container with parchment paper or wipe a little oil inside to help the pieces release more easily, if desired.) Freeze the bananas overnight or until they are completely solid. Place the frozen bananas in a food processor. Blend for 2 to 5 minutes, stopping frequently to scrape down the sides of the bowl. At first the bananas will simply turn into smaller chunks, and then into a fine grit. Keep blending, and add a spoonful of water if the banana pieces get stuck on the blade. They will suddenly turn into soft, creamy ice cream.
Eat the ice cream immediately, or return it to the freezer to harden a little more, if desired. Banana ice cream can be stored in an airtight container in the freezer for up to 2 weeks.
For flavor variations, blend bananas in a food processor until they are the consistency of soft serve ice cream, and then add the additional ingredients.
Nut and Agave Banana Ice Cream: Blend in ¼ cup almond or peanut butter and 2 tablespoons agave nectar (available at most grocery and natural food stores).
Dark Chocolate Banana Ice Cream: Blend in 6 tablespoons cocoa powder, ¼ cup vegan creamer (like So Delicious), and 1 teaspoon vanilla
Orange Dreamsicle Banana Ice Cream: Blend in ½ cup orange juice, ¼ cup vegan creamer, and 1 teaspoon vanilla.
Strawberries and Cream Banana Ice Cream: Blend in ⅔ cup chopped frozen strawberries and ¼ cup vegan creamer until smooth.