I love ice cream. Given this obsession, you can imagine how excited I was when I discovered that it is crazy easy to make a dairy-free, high fiber, totally healthy version of ice cream out of one ingredient: ripe bananas. This banana ice cream is super easy to make, takes only a few minutes, and with the right toppings and add-ons is totally indulgent. Since discovering this little secret, I’ve been buying up bananas by the box and enjoying it for breakfast almost every day! At first my family thought I was crazy, but now they enjoy it all the time too.I honestly believe that this life hack will blow your socks off. It tastes so amazing and has allowed me to fulfill my inner fat kid dreams of eating ice cream almost every day for breakfast. If you have a sweet tooth like me, you will love filling up on this delicious, sweet, creamy goodness and knowing that you’re doing tons of good for your body at the same time. Bananas are so awesome. Everyone knows they’re filled with potassium, but they also have high levels of tryptophan, which is converted into serotonin — the happy-mood brain neurotransmitter! They also have high levels of vitamin B-6, which helps to reduce swelling, protect against type II diabetes, aid weight loss, strengthen the nervous system, and help with the production of white blood cells.Also, if you suffer from digestive issues I would definitely suggest giving this a try for breakfast. Bananas are really rich in pectin, which helps to gently chelate toxins and heavy metals from the body, and they also act as a prebiotic, stimulating the growth of friendly bacteria in the gut. Eating only fruit before noon has helped me heal up some long standing digestive issues as well as given me tons of energy. Just make sure that you don’t skimp out on portions – there’s no need to cut down on how much you’re eating when it’s all good stuff! I usually eat anywhere from 4-8 bananas for breakfast depending on how hungry I am and what I’m going to be doing in a day.
Some of my favourite variations are chocolate (just add cacao powder), blueberry (add frozen blueberries into the mix) and plain, topped with granola and a big tablespoon of peanut butter. There is no shortage of variations and it is always delicious, filling and the perfect thing to satisfy your sweet tooth.
- 3-6 Frozen ripe bananas
- ¼ cup water
- Optional add-ins: cacao powder, lacuma powder, frozen blueberries, frozen strawberries, dates, and frozen mango. Vegan protein powder also makes a great addition if you are eating this for breakfast and would like something that will keep you full a little longer.
- Optional toppings: I love to pick between cacao nibs, fresh berries, chia seeds, hemp seeds, granola, buckwheat groats, maple syrup and nut butter, but really you can use whatever your heart desires!
- At least 12 hours in advance, peel the ripe bananas and cut them in half. Place in a tupperware container and freeze. Make sure your bananas are nice and ripe (read: completely yellow and covered all over in brown spots). Green unripe bananas are starchy and will make a chalky, bitter banana ice cream that doesn't taste very good.
- When you're ready to eat, place the water and frozen bananas in a high-powered blender or food processor and blend until smooth. If you don't have a very strong machine, I would suggest slicing the bananas before (or after) you freeze them and then blending. You can also add extra water to help move things along. Just be careful not to burn out the motor (I've definitely done this before.. sorry mom!)
- Enjoy! I suggest eating this fresh, though you can freeze your left overs (left-over banana ice cream is less like soft serve and closer to the consistency of a frozen ice cream).