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No Sugar Banana Ice Cream - Simple, Creamy, and Naturally Sweet

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 large ripe bananas (the spottier, the better)
  • 1–3 tablespoons milk of choice (dairy, almond, oat, or coconut), as needed for blending
  • 1 teaspoon pure vanilla extract (optional but recommended)
  • Pinch of salt (optional, boosts flavor)
  • Optional flavor boosters: 1 tablespoon unsweetened cocoa powder
  • 1–2 tablespoons peanut butter, almond butter, or tahini
  • 1/2 teaspoon ground cinnamon
  • Handful of dark chocolate chips or chopped nuts (no-sugar varieties if needed)

Method
 

  1. Prep the bananas: Peel and slice bananas into coins about 1/2 inch thick. Spread them on a parchment-lined tray so they don’t clump.
  2. Freeze solid: Freeze at least 2–3 hours, or until firm. For best texture, freeze overnight.
  3. Set up the blender: Add frozen banana slices to a high-speed blender or food processor. Let them sit for 2–3 minutes to soften slightly.
  4. Add flavor: Pour in vanilla and a pinch of salt. If using cocoa or nut butter, add it now.
  5. Blend patiently: Pulse, then blend, scraping down the sides as needed. Add milk 1 tablespoon at a time only if the blades struggle. Keep going until completely smooth and creamy.
  6. Adjust and taste: Taste and tweak. More vanilla, a dash of cinnamon, or another spoon of nut butter can round out the flavor.
  7. Serve soft-serve style: Eat immediately for a soft, silky texture. Fold in chocolate chips or nuts by hand if desired.
  8. For scoopable ice cream: Transfer to a loaf pan, cover, and freeze 1–2 hours. Let sit on the counter 5–10 minutes before scooping.