This is going to be a hard sell: you can make a very rich, very creamy ice cream with only two ingredients. And no milk. I know! But if you follow this recipe, you’ll get a delicious ice cream healthy enough for breakfast! Here’s the trick: frozen bananas.
I got into freezing bananas when I moved from a very normal, regular weather city to an extremely radical weather one. The temperature ranged from an early morning freeze to a hotter-than-an-oven afternoon. And when you have a family to feed and produce to buy, a quick change of weather can totally mess up your meal planning.
Bananas ripen super fast where I live, faster than I could use them. So looking to extend the longevity, I started freezing them. (My picky eater kids wouldn’t touch the over-ripe picks.) But the ripest bananas, a bit mushy with a black peel, are the sweetest and best for baking, smoothies, and ice cream making.
For this dairy free treat, just freeze the bananas, then throw them in a food processor with your fruit of choice. I went with strawberries. And remember, this is not by any means, an exact recipe, just go as you feel it would work better. You could do a half and half ratio, or more banana than strawberries or the other way around. Just grab whatever you have in your freezer and blend!