Ingredients
- 4 ripe bananas, peeled, sliced, and frozen
- 2 tbsp unsweetened cocoa powder
- 2 tbsp almond butter (or any nut/seed butter of choice, optional for creaminess)
- 1 tsp vanilla extract
- 2-3 tbsp plant-based milk (almond, oat, or soy, as needed)
Instructions
1. Freeze the Bananas:
- Peel and slice ripe bananas. Place them in an airtight container or a zip-top bag and freeze for at least 4-6 hours or overnight.
2. Blend the Ingredients:
- In a high-powered blender or food processor, add the frozen banana slices, cocoa powder, almond butter (if using), and vanilla extract.
- Blend on high, pausing to scrape down the sides as needed. Add 1 tablespoon of plant-based milk at a time if the mixture is too thick to blend.
3. Adjust Consistency:
- Blend until smooth and creamy, resembling soft-serve ice cream.
4. Serve or Freeze:
- Serve immediately for a soft-serve texture.
- For firmer ice cream, transfer the mixture to a container and freeze for 1-2 hours before scooping.
Nutrition Facts
Calories: ~150-200 kcal
Protein: ~2g
Carbohydrates: ~35g
Sugars: ~20g (naturally occurring from bananas)
Fat: ~4g
Saturated Fat: ~1g
Fiber: ~4g
Sodium: ~10mg
Potassium: ~400mg
Iron: ~1mg
Calcium: ~10mg
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