Homemade ice cream – sounds like a faff right? WRONG! This ice cream is so easy, no need for an ice cream maker, you just need a freezer, blender or food processor a food storage box which can go in the freezer and 4 everyday ingredients.

It’s the perfect little sweet treat on a summer’s day and contains zero added sugar or sweetness – refined or natural other than the sugar found in the natural ingredients.

You will need a little time and patience to make this recipe – at least 28 hours. I suggest prepping the ingredients the night before and finishing in the morning to be ready to serve that afternoon.

Although this recipe is vegan it can be adapted to use dairy ingredients if you prefer.

Easy  | Vegan | Gluten-free | Refined sugar-free 

Serves 6 – 8 depending on how big your portions are!

Time: requires freezing overnight + further 3-4 hours so allow time to prepare this recipe

Ingredients

5 ripe bananas

2 cups almond milk

2 tbsp plain dairy-free yoghurt (I used Koko coconut yoghurt)

3 tbsp peanut butter

Method

  1. Slice the bananas into rounds about 0.5-1cm wide – you need to freeze the banana slices overnight and I find the easiest way to put a layer the slices in a freezable container (I use a glass container with a lid) with pieces of baking paper between each layer – this makes step 2 easier! Freeze overnight or for at least 4 hours
  2. Place the frozen bananas into a food processor or strong blender with the other ingredients and blend until smooth
  3. Pour the blended mixture back into the freezer-proof container and return to the freezer for 3-4 hours to set
  4. Remove from the freezer for 10-15 minutes to soften before serving

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