We love baking gluten-free banana bread, but as the weather warms we’re looking for other creative ways to work with ripe bananas. This recipe transforms two simple ingredients into nice cream that has the flavor and texture of actual ice cream! Use this as a base to have some fun mixing in other ingredients to come up with new flavors.
The best bananas for making this frozen treat are ripe, rather than overripe. Remove any black or brown spots before freezing.
The first time we made this we froze my bananas overnight. They turned out so hard they broke the food processor’s built-in bowl scraper, so I recommend freezing bananas for about three hours.
If you serve immediately the texture will be similar to soft-serve ice cream. If you want the consistency of hard-pack ice cream, refreeze the mixture after processing and serve later. If it is too hard to scoop, let it sit on the counter for a few minutes before serving.
- 4-5 ripe bananas
- 1 tsp vanilla extract
Peel bananas and slice into 1-inch pieces, removing any bruises. Arrange banana pieces on a baking pan in a single layer; freeze for 3 hours, or until frozen solid.
Place frozen bananas in a food processor prepared with an S-blade. Purée, scraping down sides periodically with a spatula. When frozen puree becomes smooth, add vanilla and pulse to combine.
Serve immediately or transfer to a container and return to the freezer to serve later.
Let’s get creative!
Now that we have the basic recipe down, we’re thinking up new flavors. So far the kiddos have come up with:
- Mixed Berry
- Chocolate Chip
- Peanut Butter