One thing I’ve heard time and again from my vegetarian friends is that one thing they can’t go without is ice cream. Yes, there are some non-dairy and vegan options, made from coconut milk, almond milk and other dairy alternatives, but this option is made with bananas!
I don’t like to see food go to waste, so when I see over-ripe bananas, I think of what recipe I can use them for. I’ve used them for muffins and banana bread, but I thought I’d try a cooler option this time. I also had some guava so I decided to combine the two ingredients in my first attempt at this frozen banana sensation. It was delicious! I can’t wait to try other combinations.
When you’ve got extra bananas, peel them and slice them into large pieces and place them in a freezer-safe bag in the freezer for at least 4 hours (overnight is better). These frozen fruit chunks make creamy and frothy shakes, smoothies, and a delicious dairy-free alternative to ice cream.
One medium banana has about 105 calories, 27 grams of carbohydrate, 3 grams of fiber and 1 gram of protein. Bananas also contain vitamins C, B6 and potassium, but no fat or cholesterol.
Here’s the recipe I used to make my Guava Banana “Ice Cream” or N’Ice Cream as some people call it, since it is made of no dairy ingredients, only vegan ingredients.
Easy!
Ingredients:
1 frozen over-ripe organic banana (the skin should have been yellow with some brown spots on it)
2 – 4 small organic fresh guava (guayaba), seeded
Put pieces of 1 frozen banana into the bowl of a food processor that has steel blades. Place 2 – 4 guava in there, too, then turn it on. Process bananas until they create a frosty, yet creamy puree. If it seems like nothing is happening, you can add a tablespoon of coconut water in there. Serve immediately or place in a bowl covered with a piece of parchment paper to harden. The re-frozen concoction will have a less creamy texture but is still super refreshing and naturally sweet. No need to add sugar. The over-ripe bananas are sweeter than regular bananas.
Each medium-sized banana will yield about a ½ cup of ice cream.
Optional Toppings:
This low calorie treat leaves room for toppings. Each of the portions below will add 50 calories per serving:
- 2 teaspoons vegan chocolate chips
- 2 teaspoons natural nut or seed butter
- 1 ½ teaspoons chocolate-hazelnut spread (such as Nutella)
- 1 cup sliced berries
- 1 tablespoon chopped nuts
- ½ cup diced mango
- 1 heaping tablespoon granola
- 1 ½ tablespoons shredded coconut
Very low calorie flavor boosters include:
- Unsweetened cocoa powder
- Vanilla Extract
- Ground cinnamon
- Freshly grated orange or lime zest
I found some recipe books that contain 50+ other recipes. Check these out
Vegan Ice Cream: 50 Delicious Vegan Ice Cream Recipes
N’ice Cream: 80+ Recipes for Healthy Homemade Vegan Ice Creams
Have you tried this yet? What flavor is your favorite?
