But one day when I left the frozen bananas into my food processor, it was running, and I ran out to attend the doorbell.
When I came back after about 3-4min, the processor was running and the texture turned into creamy ice cream like stuff.
I tasted it and it was so good. It tasted just like ice cream and it was healthy because no other ingredient was added to it and it tasted great.
Its completely up to you if you want to put it back in the freezer just to make it a bit harder, but that will make the stuff a bit crunchy if you do not store it in an air tight container.
So if you like a bit crunchy, then feel free to try it out but otherwise, that was amazing.
So if you love ice cream, but you’ve been trying to avoid it to not have all those extra carbs and sugar, we are going to make one-ingredient banana ice cream.
One-Ingredient Banana Ice Cream
Here’s what you need to do!
- Slice two ripe bananas into approximately one-quarter inch slices.
- Keep in mind that the ripeness of your banana will affect the sweetness.
- So the riper, the sweeter of your ice cream.
- Now line a rimmed baking sheet or just any hard flat and portable surface with parchment paper.
- Use this to transfer the banana slices into the freezer.
- Lay the banana slices on the parchment paper allowing the slices a little bit of space in between so that they don’t touch each other.
- If they touch each other, they’ll start sticking to each other and it’s going to be difficult to get them to blend because it will be one giant mound of frozen banana, and we don’t want that.
- Place them in the freezer and allow them to fully harden.
- It should be about 3 to 4 hours.
- Once frozen, place the banana slices into the bowl of a food processor or a heavy-duty blender.
- Now pulse the banana in the food processor and you’ll start to see the banana start turning into different textures.
- At first, the banana will look a little crumbly.
- So scrap down the sides of the food processor with a spatula and then continue blending, and then the banana will start to look mushy.
- Scrape down the sides of the food processor again, continue blending until the last of those tiny pieces of banana smooth out.
- The consistency of the bananas will turn from that mushy banana into more of a soft-serve ice cream texture.
While you could eat the ice cream right now.
We’ll recommend transferring it into an airtight container, placing it in the freezer for a couple of hours to allow it to harden up a little bit more.
If, when you grab it, it’s too hard just let it sit at room temperature for about 10 minutes and it’ll soften up.
So next time you have that ice cream craving, go ahead and grab this much better for you, 84 calorie banana ice cream instead.
Enjoy your ice cream!