Homemade Banana Ice Cream Recipe
- 3-4 bananas, sliced and frozen (slice before freezing)
- A spoonful of peanut butter
- 2-3 tsp. cocoa powder
For this recipe, you will definitely need a food processor. The blender is not gonna cut it. Unless you have a seriously powerful blender.
Put your bananas into the food processor, and blend.
It will be kind of grainy. Keep going. You will probably have to stop blending once in awhile and push the banana down with a spatula.
Be patient with it. For awhile it seems like nothing is happening and the banana is just spinning around and around. Just wait. I promise, it will happen. After a while of spinning, the banana at the bottom will start to get very smooth, and then the rest will follow. It’s actually really cool to watch it happen.
See how smooth and creamy it is around the sides? But if you look in the middle, you can see there is a big chunk of frozen banana. This happens every time. This last stubborn chunk doesn’t seem to want to break down, and it just keeps spinning around. You will probably have to stop and push it down/break it up a little bit to speed up the process.
Once it is completely done, you can add your flavor.
Like I said, add whatever you want. I usually stick to peanut butter & chocolate because it’s my favorite combo with the banana. But you could add fresh fruit like raspberries or strawberries to make more of a sorbet; coconut; chocolate syrup instead of cocoa powder… whatever you want. Go crazy.
The result is a smooth and creamy soft-serve-like treat that could definitely pass for ice cream. Just without all the calories. If you want it less soft-servey and more ice-creamy, stick it in the freezer for a few minutes to firm up.