4 ripe bananas, peeled and cut into 1-inch pieces, about 2 ½ cups (if you’re using a Vitamix or another high-powered blender, you can cut bananas into larger pieces)
¼ - ½ cup unsweetened almond milk or milk of choice (you can use the smaller quantity if you’re using a Vitamix)
½ teaspoon pure vanilla extract
sweeten to taste with a few teaspoons (more or less) of raw honey, Grade A maple syrup or a couple drops of stevia
Arrange the banana pieces on a baking sheet or a plate and freeze until frozen. Click here for a step-by-step on how to freeze fruit. Place individual bowls for the ice cream in the freezer.
When the bananas are frozen, store in a container for later use or place in the bowl of a food processor or Vitamix or other high-powered blender. Add almond milk, vanilla and sweetener to taste. Process until smooth and creamy. I find that the food processor needs a little more liquid and a few more seconds to achieve the desired consistency, which is like soft serve ice cream.
Transfer the ice cream to the frozen bowls and serve immediately with toppings, if desired. You can also store the ice cream in the freezer for another time, but you’ll need to allow it to sit on the countertop to soften up for a few minutes before eating so that it’s scoopable.
Notes
Sweeten to taste with raw honey, Grade A maple syrup or stevia according to how ripe your bananas are. You may not need to add any sweetener at all!
Recipe by Pamela Salzman at https://pamelasalzman.com/banana-ice-cream-sundaes-recipe/