We may have reached negative temperatures with windchill, but it’s nice and cozy inside and there’s no reason not to whip up a batch of homemade banana ice cream! It’s always so creamy and delicious, but you’ll have to try it for yourself to know what I’m talking about.
I don’t know why, but I love adding organic molasses to my banana ice cream. Something about that flavor mixed with banana makes me happy. This is the recipe for the last batch that I made, which also had a hazelnut extract in it and chopped hazelnuts on top. Like I explained in my Beginner’s Guide to Banana ‘Nana’ Ice Cream, you can’t go wrong with banana ice cream soooo…
Don’t go out and buy hazelnuts and/or hazelnut extract if you don’t have them. Do vanilla instead. Or any other extracts and nuts you may have. Be creative, but also be resourceful. That’s the beauty of banana ice cream. 🙂
- 3-4 bananas, frozen
- splash of non-dairy milk
- 1 tsp. molasses
- 2 tbsp. peanut butter
- 1 tsp. hazelnut extract
- pinch of sea salt
- chopped hazelnuts and shredded coconut, for garnish (optional)
- Place bananas in a food processor and process until smooth. You may need to use some non-dairy milk to help the process.
- Add in remaining ingredients and pulse to combine.