What if I told you that you could make gluten-free, dairy-free, vegan ice cream?
The secret ingredient is *drumroll* the humble banana!
This fruit is packed with nutrients, antioxidants and fiber. They are a great source of potassium and carbohydrates to fuel the body while still remaining a low-calorie food.
Also, as it turns out, when you freeze bananas and puree them in a blender, something magical happens. Due to their naturally high pectin content (a type of fiber), pureed bananas obtain a texture similar to custard-y ice cream!
The steps are simple:
First, cut your ripe bananas into coins and then freeze them. Once frozen, put the coins into a blender or food processor. Blend them, while scraping the sides down often, until you achieve a smooth, ice cream consistency. If the bananas continue to stay in chunks, you can add some milk or soy milk tablespoon by tablespoon until it blends smoothly. Scrape out and enjoy!
Some delicious add-ins to experiment with:
Peanut Butter (for a little kick of protein)