After going dairy free 2 years ago, (for no other reason than eliminating chance for inflammation and less “dairy blot”) I’m always on the search for dairy-free alternatives. This one is an obvious for making dairy-free ice cream: BANANAS! They’re full of potassium, fiber, are a rich source of carbohydrates and just because hey taste hella (did I jus say hella?) good!
BUT …. Every time I went to make banano’cream it was watery and tasted ok, but nothing compared to real ice cream. Now I must say, to get a rich creamy-creamy ice cream, try my coco cream recipe which utilizes coconuts (ahh-mazing!), but if your just looking for some plain jane banano’cream use this base and feel free to add all the toppings you desire!
Here’s what to do if you want fluffy yummy banano’cream:
Gather a food processor, spatula, and frozen bananas.
Use bananas that are sliced into thick coin like pieces.
Place the banana in the food processor (not blender) and pulse for 2-3 minutes letting the blades slice air into the bananas. You may have to stop it every once in a while to scrape down the sides depending on how many bananas you use and how big your food processor is. DO NOT I repeat do not add any water or nut based milk even if it seems like it needs it. This is what makes it more like a smoothie texture vs ice cream.
So, all you have to do is let that pulse for about 2-3 minutes, adding any superfoods or powder blends in towards the end and voila….there you have THE BEST banano’ cream around!
Try this method and let me know what you think, tag #nourishingnelli on Instagram or Facebook to show me your creations!0