Banana Chai Ice Cream
This dairy free ice cream, flavored with chai spices, doesn’t require an ice cream machine or patience. It’s perfect for appeasing your instant gratification dessert cravings.
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.
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 (of which I’m not a fan plus 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!
- 1 large, very ripe bananas, frozen
- 1 Tbs. nut or seed butter of choice (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.