Banana Ice Cream

I LOVE ice cream especially in the summer so I am always looking for healthier nondairy alternatives and this is the best and easiest option I have found.  I always have frozen bananas on hand for smoothies so for me this is especially easy to whip up.  Best to use one frozen banana per serving or per person.  There are a bunch of different versions of this recipe calling for adding coconut oil or peanut butter to the bananas before you process them, but I have tried it both ways and it’s not necessary to get a wonderful consistency.

Approximate time: 2 minutes

• 1 banana per servings of “ice cream”
• Coco nibs
• Pistachios
• Equipment needed: Food Processor

1.     Place a cut up frozen banana in your food processor. 

2.     Pulse until it’s the constancy of soft serve.  If you prefer the consistency of hard ice cream you can put it back into the freezer in a freezer safe container for 30 minutes. 

3.     Top with whatever you prefer or nothing, but I am partial to coco nibs and pistachios sometimes drizzling almond butter on top making it a heavenly but health “ice cream” sundae.