Banana Ice Cream: Easiest Ice Cream EVER
This paleo banana ice cream, flavored with chai spices, doesn’t require an ice cream machine or patience. This ice cream provides the perfect, nourishing dessert to appease your instant gratification tendencies.
If you peruse Pinterest or the health-food-blog-scene, then you are most likely familiar with pure banana ice cream. This treat requires only frozen bananas and a blender or food processor to create a creamy, naturally sweet, “I can’t believe it’s not dairy!” result.
Banana Ice Cream: The Next Level
I like including a few special additions to my blender banana ice cream for a rich and exotic result. First, I add sunflower seed butter for creamy richness and to slow the absorption of the natural sugars. It also offers a chai color and complements the spices. Of course, you can use whatever nut butter you want. I would suggest cashew or almond butter, but not peanut butter (which has a lot of natural toxins and the taste isn’t right here). Next, I include a few spices for the chai flavor.
Then something magical happens. The whole becomes greater than the sum of its parts. Banana, nut butter and spices suddenly turn into a cause for celebration!
Are you on Pinterest? Then pin this recipe reminder!
I usually use my sun-flour in place of the seed/nut butter, since it is made from soaked and dehydrated sunflower seeds and therefore the nutrients are more bio-available.
- 1 large, very ripe bananas, frozen
- 1 Tbs. nut or seed butter (almond, sunflower seed, cashew...)
- 1/4 tsp. cinnamon
- 1/8 tsp. each: cardamom and ground ginger
- Pinch of salt and ground cloves
- Whirl everything in a blender until smooth and creamy. It may help to let the bananas soften at room temperature for about 5 minutes. Enjoy immediately or freeze it for later.
There's no need to be persnickety with the spices. Just add a pinch of everything, being more generous with the cinnamon. Taste and add more spices if necessary. Also, that little pinch of salt is important to bring out the flavors.