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
- 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.)
- Place the frozen bananas in the bowl of a food processor.
- 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.
- Scoop into serving bowls and lick it up!
ADD MORE YUM!
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.