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Banana Ice Cream

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Prep Time 10 minutes
Freeze Time 2 hours
Total Time 2 hours 10 minutes
Servings 4

Ingredients
  

  • Banana Ice Cream:
  • 4 large ripe bananas peeled and sliced into rounds
  • Pinch of salt
  • ½ teaspoon pure vanilla extract optional
  • Optional Flavour Additions:
  • 2 tablespoons smooth peanut butter
  • 2 tablespoons cocoa powder
  • ½ cup frozen strawberries or mango
  • 1 teaspoon instant espresso powder
  • ½ teaspoon cinnamon and pinch of nutmeg
  • For Serving:
  • Chopped toasted nuts
  • Fresh berries
  • Honey or maple syrup drizzle
  • Granola or crushed graham crackers
  • Chocolate chips or dark chocolate shavings
  • Flaky sea salt

Instructions
 

  • Peel and slice bananas into 1.5cm rounds.
  • Arrange in a single layer on a lined baking sheet. Freeze minimum 2 hours or overnight until completely solid.
  • Transfer frozen slices to blender or food processor. Add salt, vanilla, and any flavour additions.
  • Blend on high, scraping down sides every 30 to 45 seconds. Blend through the crumbly stage until completely smooth and creamy. This takes 1 to 3 minutes.
  • Add one tablespoon of liquid at a time only if blender struggles to move.
  • For soft-serve texture, serve immediately directly from the blender.
  • For scoopable texture, transfer to an airtight container. Press cling wrap directly onto the surface. Freeze 1 to 2 hours.
  • Remove from freezer. Rest 3 to 5 minutes before scooping.
  • Serve with chosen toppings.

Notes

  • Use the ripest bananas available — brown speckled skin produces the sweetest, creamiest result
  • Freeze in a single layer, so slices remain individual and pour freely into the blender
  • Be patient during blending — the crumbly stage always precedes the creamy stage
  • Add liquid one tablespoon at a time only if the blender is struggling
  • Press cling wrap directly onto the surface before the second freeze to prevent ice crystals
  • Eat soft-serve immediately from the blender for the best soft-serve texture
  • Do not freeze beyond 4 to 5 hours after the second freeze, or it hardens significantly
  • Rest 3 to 5 minutes at room temperature before scooping after the second freeze
  • Store in the freezer for up to 2 weeks — best within the first week
  • Adding a tablespoon of coconut oil or peanut butter helps maintain a softer texture after freezing