This is so simple it hardly qualifies as a recipe, making it the ideal snack to whip up when you’re in a hurry. It’s amazing how much like ice cream it tastes; it feels like an indulgence, but it's a fruit salad in disguise. I like to keep a few bags of frozen bananas in the freezer so that I’m never more than a few minutes away from this cool, tasty treat!
Vegan Banana "Nice Cream"
Prep time: Freeze bananas one day ahead. Then it takes as little as 2 minutes to prep for a fro-yo consistency, or an hour of post-prep freezing for a harder, ice cream consistency.
2 large, very ripe bananas, frozen
1 cup unsweetened soy or almond milk
2 tablespoons smooth almond or peanut butter
toppings of your choice (this could include honey, vegan chocolate, caramel, nuts, fresh fruit, or compote)
01. Slice two bananas into coins and place them in a bag in the freezer overnight. (Make up a few bags as one serving is never enough!)
02. The next day, blend the frozen bananas, milk, and almond or peanut butter at high speed until it reaches a smooth and creamy consistency like ice cream.
03. For a soft-serve consistency, serve mixture as is. For a consistency more akin to a solid scoop of ice cream, freeze in a plastic storage container for an hour or until firm.
04. Transfer your nice cream into two bowls and top with honey, vegan chocolate chips, fruit, nuts, or whatever you dream up!
Photos by Tana Gandhi