No need to feel guilty about eating your favorite frozen dessert! Here’s a no-sugar homemade banana ice cream recipe by Clean & Delicious that you can easily make at home. It’s absolutely creamy and smooth. Plus, it doesn’t contain any dairy or refined sugar. Who knew ice cream could be this healthy? I am sure people of all ages will love this yummy treat.
Ingredients:
- 2 bananas (the browner the banana, the better)
- 1 to 2 tablespoons of unsweetened almond milk
- 1 to 2 teaspoons of maple syrup, honey, or monk fruit
- pinch of sea salt
- 1/2 teaspoon of vanilla extract
- chocolate chips for topping
Note: you can add different toppings to your ice cream like sprinkles or chopped fruits
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Instructions:
Step 1:
Peel the bananas and cut them into quarters or thirds. Place them on a baking sheet lined with parchment paper.
Step 2:
Put them in the freezer for a minimum of four to six hours or until they are frozen through. After that, transfer to a freezer-safe bag. Make sure to remove them in the freezer for a couple of minutes before putting them into the food processor so they are not rock solid.
Step 3:
Put them into a blender or food processor and add 1 to 2 tablespoons of almond milk. Blend until it has a smooth and creamy consistency. Your bananas may clunk around at the start of blending, but give it a minute or two. Once they start to break down, they will become this soft and creamy mixture.
Step 4:
Add 1 to 2 teaspoons of maple syrup, a pinch of sea salt, and 1/2 teaspoon of vanilla extract to the banana cream. Blend until well combined. You can serve it right away with chocolate chips or your favorite toppings.
You could also transfer it into a freezer-safe container and cover it with a lid. Place it in the freezer for later consumption. It can last for about 3 months.
