If you’re ever looking for a way to use up those ripe bananas sitting on your kitchen counter, I’ve got the perfect recipe for you. Use them to make homemade non-dairy ice cream!
This is my first time making homemade ice cream, and there’s no turning back for me now. Besides being dairy-free, the best thing about this recipe is that you can customize it to your liking. While I went traditional with chocolate chips, you could switch things up and make this recipe truly vegan by blending in chai or pumpkin pie spice, another fruit like strawberries or peaches, or even leftover coffee (non-dairy coffee ice cream!?!)
Read on to learn how to make homemade banana chocolate chip ice cream!
Homemade Banana Chocolate Chip Ice Cream recipe
(yields two servings):
- 4 ripe bananas
- Chocolate chips to taste
- Almond milk (original flavor)
- Blender or food processor
- Silicone spatula
- Loaf pan or bowl with top
- Peel and slice ripened bananas** into bite-sized pieces.
- Place the fruit inside a ziplock bag and freeze, making sure the fruit lays flat.
- Freeze for at least two hours. I left mine in the freezer overnight.
- Blend the frozen banana pieces until creamy. Adding almond milk little by little helps this process along.*
- Mix in the chocolate chips or other optional ingredients (peanut butter, almonds, cinnamon, coconut flakes, and honey are also healthy and delicious.)
- Pour the creamy banana into a loaf pan and cover with plastic wrap and freeze. Alternatively, pour the ice cream into a bowl with top and place into freezer. The result will be similar to soft-serve.
* A food processor is best if you have one. I don’t, so I had to stop and scrape the sides of the blender a few times during the process. Make sure your blender is strong enough to handle frozen fruit.
**Be aware of any food allergies prior to testing and tasting this recipe.