Description
A simple, creamy banana ice cream made without cream or an ice cream maker, perfect for quick dessert cravings.
Ingredients
Scale
- 4 ripe bananas, peeled and frozen
- 1 cup almond milk or other plant-based milk
- 1 tsp vanilla extract
- 1/2 cup silken tofu
- Optional sweetener (sugar or sweetener to taste)
Instructions
- Slice the frozen bananas into rounds and place them in the freezer for at least 2 hours.
- In a food processor, add the frozen bananas, almond milk, vanilla extract, and silken tofu.
- Blend until creamy, scraping down the sides as necessary.
- Taste and add sugar or sweetener if desired.
- Serve immediately for a soft texture or transfer to an airtight container and freeze for a firmer consistency.
Notes
For a more protein-rich option, add a scoop of protein powder; for a chocolate flavor, add unsweetened cocoa powder during blending.
- Prep Time: 120 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Blending
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 12g
- Sodium: 45mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg