Banana Ice Cream

This all-natural, non dairy banana ice cream is a healthy alternative for an absolutely delicious and guilt-free dessert. The kids just LOVE this and you don’t even have to let on to them that it’s good for them!

You can use soft or over-ripe bananas for this banana ice cream recipe so don't throw out the soft ones!

**Bananas are an excellent source of vitamin B, soluble fiber, and contain moderate amounts of vitamin C, manganese and potassium.**

Served with the chocolate sauce (recipe below) this is decadently DELISH!!!

For two servings:

INGREDIENTS

Ice cream:

2 ripe bananas

3 soft dates

Optional: vanilla extract

Chocolate sauce:

5 soft dates

3 tbsp carob powder

1 tbsp cocoa powder (optional)

1 tbsp instant coffee (or water)

Teeny-tiny pinch of salt (yes, salt – trust me – it works)

Possible additions to banana ice cream – sliced strawberries, almonds, chocolate chips, sprinkles etc.

DIRECTIONS

Peel the bananas and cut into pieces. Freeze in a zip-lock bag or container until hard – you’re going to need to do this at least 1-2 days in advance. (I keep frozen bananas in the freezer all the time so that I can whip this up for the grand-kids whenever they want.)

Whizz the bananas and dates in a blender or food processor until you have a creamy mixture. You will need a strong blender or else use the food processor – it always works well. Now you can serve the ice-cream as-is, or add vanilla, nuts, chocolate chips – whatever you desire at this point. This is banana flavor, but if you add cocoa or carob, the ice-cream has a chocolate-y flavor and you can’t even taste the banana.

To make the chocolate sauce, whizz together in a blender the dates, cocoa and/or coffee, carob and a teensy bit of salt until smooth and creamy and pour over the ice-cream.

You can serve banana ice cream with slices of strawberries, nuts, sprinkles – use your imagination! I sometimes layer the banana ice-cream with strawberries, chocolate sauce and toasted almonds – it is YUMMY! I also often make two batches – one batch plain banana and a second batch with cocoa/carob and serve the kids a double scoop of banana and chocolate ice-cream with chocolate sauce over the top. So simple and so yummy and it’s actually good for them!

Note: This ice cream cannot be stored for more than a couple of hours – it’s so quick to make and so easy but needs to be served within 2-3 hours of making it.


Did you know...

  • In regions where bananas are grown, the large leaves may be used as umbrellas when the pseudostems are tied together to form a floatation device.
  • Banana peel may have capability to extract heavy metal contamination from river water, similar to other purification materials. (I found that to be very interesting)
  • The Japanese novelist Mihoko Yoshimoto changed her name to Banana Yoshimoto because she liked banana flowers.
  • The song "Yes We Have No Bananas" was written by Frank Silver and Irving Cohen and originally released in 1923; for many decades, it was the best-selling sheet music in history. Since then the song has been rerecorded several times and has been particularly popular during banana shortages. bet you're humming the tune to yourself right now!

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Simply-Vegetarian.com

Welcome to Simply-Vegetarian.com where you'll find simple, nutritious and delicious meatless recipes.


I'm Mimi (that's me on the Nile River!) and this is my recipe collection. I love to be creative, love to cook and love to entertain. I'm also veggie which means that all of the above gets a bit more complicated – and a lot more fun!

On simply-vegetarian.com I share some of my family's favourite recipes, from soups and starters to holiday main dishes and desserts as well as some really good tips and suggestions for healthy eating!

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