W/W BANANA ICE CREAM
- 4 ripe bananas (the riper, the sweeter)
- 1 teaspoon vanilla extract (optional)
- A pinch of salt (optional)
- Peel the ripe bananas and cut them into small chunks.
- Place the banana chunks on a plate or tray and freeze them for at least 2 hours or until they’re completely frozen.
- Once the bananas are frozen, transfer them to a food processor. If you don’t have a food processor, you can use a high-powered blender.
- Add the optional vanilla extract and a pinch of salt for enhanced flavor. The salt is optional, but it can help bring out the natural sweetness of the bananas.
- Pulse or blend the frozen banana chunks until they become smooth and creamy. You may need to stop and scrape down the sides of the bowl a few times.
- Keep processing until the banana mixture reaches a creamy, ice-cream-like consistency. This may take a few minutes.
- If you prefer a softer serve ice cream, you can enjoy it immediately. For a firmer texture, transfer the mixture to an airtight container and freeze for an additional 1-2 hours.
- Scoop the banana ice cream into bowls or cones and enjoy! You can also add your favorite toppings such as chopped nuts, fresh fruit, or a drizzle of honey if you like.