Recipe: Healthy, dairy-free ice cream

• Start with one banana. The riper the banana, the sweeter it will be (don’t use the yucky black or over-bruised ones though).
• Peel, then slice banana into even sized slices and place into a ziploc bag.
• Freeze for a minimum of 2 hours until the banana is hard, or ideally overnight.

(SIDE NOTE: Frozen bananas will keep for up to one month in the freezer)

WATCH: 4 ways you can enjoy a frozen banana

• Place frozen banana slices into a food processor or blender and pulse to break up.
• At first, the banana will look crumbly, continue pulsing till it looks mushy – scrape the sides of the bowl regularly.
• Next, blend the mushy banana until all the chunky bits are smooth.
• Keep blending and watch how the mixture magically changes from mushy banana to creamy, soft-serve ice cream texture. Blend for a few more seconds to aerate the ice cream.

(If adding any extras, like peanut butter, nibbed almonds or chocolate chips, this is when to do it.)

• Transfer to an airtight container and freeze until solid.
• Enjoy!

(This ice cream can also be made in bigger batches but you will need a heavy duty blender or food processor)

Originally appeared on Southlands Sun

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