Banana Icecream Threeways

Who has not come across banana icecream yet? It sounds so simple and boring and really like it should not work. I have known about it for years, but only started making it last year and I was in for a BIG surprise. Super yummy and so very versatile, particularly in this weather!!! Big plus: my partner is a big fan meaning this is a regular dessert in our household ensuring that refined sugar consumption traditionally used in desserts has gone right down. Win!

Here are my three favourite combinations so far that I really wanted to share with you:

Banana Icecream Three Ways

• Servings: 1-2 per combination
• Time: 15 min
• Difficulty: easy
• Print

Vegan, dairy-free, gluten-free, nut-free, soy-free.

Perfect for this week’s heat wave. Start freezing your bananas! 😉 For the pineapple banana icecream, coconut milk from a tetrapak (or tin) is the icing on the cake. Or shall I say icecream?

PS: if you ever have overripe bananas at home and don’t have the time to use them in a cake, just freeze them in bits. They are perfect for recipes such as the ones below or smoothies.

Ingredients

Strawberry banana icecream
– 1 banana, frozen in chunks
– 250g strawberries, frozen
– 50 mL almond or other non-dairy mylk
– Cacao nibs (optional)

Pineapple banana icecream
– 1 banana, frozen in chunks
– ¼ large pineapple, frozen in chunks, slightly defrosted
– 50 mL coconut milk
– 2-3 mint leaves (optional)
– Coconut flakes (optional)

Nectarine banana icecream
– 1 small banana, frozen in chunks
– 1 nectarine
– 50 mL almond or other non-dairy mylk
– Blueberries (optional)

Directions

For each of the three flavours mix all the ingredients together in a high speed
blender until creamy. Serve with optional ingredients. Enjoy!