In this Pinterest Challenge, I took on the banana “ice cream” recipe. My partner Mr. Bear’s favorite treat is ice cream, and since he recently developed lactose intolerance we’ve been looking for a substitute. Both Tofutti Cuties and Rice Dream have met with disapproval, so I thought I’d give this a shot. The recipe I used as my inspiration is the Ultimage Vegan Ice Cream from (never home)maker.
For my version, you will need:
- A blender
- 3 ripe bananas (Note: Really, you can add anything to taste, these are just estimates)
- 1 tsp vanilla
- 1 tbs chocolate syrup
- 3 tbs peanut butter
First, slice the bananas into thin rounds, then toss in a freezer bag and freeze several hours or overnight (I did overnight). Then add your frozen bananas to the blender and process. I first used the “crushed ice” option until I felt it was fine enough to use the puree option. The blender is slower than a food processor, so be patient. I repeatedly had to stop and squish my frozen banana down with a spatula.
It looked about like this, and was the consistency of frozen yogurt:
At this point I added my peanut butter, vanilla, and chocolate syrup. After a few more minutes of pureeing and squishing back down, it finally became soft enough for the blades of the blender to pull the mixture down itself, which you can see in the lovely pinwheel pattern here:
Since I felt it was mixed and smooth enough, I ceased processing and transferred the mixture to a 3-cup Gladware container:
As you can see, it only filled about three-quarters of the container, so if you were aiming to make a lot of banana ice cream, you’d need quite a few more bananas. Now, if you prefer the soft-serve consistency, the ice cream is ready to eat now. However, I put the container in the freezer to set up to a more traditional ice cream consistency. After about 4-5 hours, it was ready! I scooped it all into a bowl and shared it with Mr. Bear, who loved it!
Success! Next time I will add crushed Oreos and see if I can replicate his favorite cookies n’ cream ice cream.