Banana Pecan Ice Cream

First, here are 4 things you should know about bananas: they’re the only fruit that produces serotonin, which makes you feel happy, they are a good source of Vitamin C, B6 and potassium, they deliver messages (scratch a note on a banana skin with a toothpick and in an hour, it’ll turn dark brown and be readable) and best of all, they make nutritious ice cream!

•2 ripe bananas, peeled and frozen
• ¼ cup coconut milk
• 1 tsp. vanilla extract
• 2 Tbsp. pecans
• Pinch salt


  1. IMPORTANT FIRST STEP: Peel the bananas, cut into 1-inch chunks, and place on a baking sheet in the freezer until frozen solid, about 1 hour. (Or, ya know, just keep a Ziploc baggie of banana chunks in the freezer for dessert emergencies.)
  2. Place the frozen bananas in the bowl of a food processor.
  3. Whirl until they reach a creamy consistency, about 3-5 minutes. Add the coconut milk, vanilla, pecans and salt to the processor, and spin until combined. Depending on the size of your processor, you might need to scrape down the sides a few times to help the bananas along their journey from frozen fruit to ICE CREAM.
  4. Scoop into serving bowls and lick it up!

Make your banana ice cream decadent by drizzling with a teaspoon or two of warmed sunflower seed or almond butter or add a handful of frozen strawberries or raspberries. 

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