It’s 90+ degrees outside and you’re looking for the perfect thing to cool you down, while satisfying your sweet tooth. I came across this recipe for non-dairy banana ice cream a few months ago. Instantly, I fell in love with the idea. If you’re like myself, with an intolerance to most dairy, you probably search high and low for a simple, cost-efficient, alternative to ice cream.
I’ve tried everything from soymilk based ice creams, to those that even use coconut milk. The problem with these alternatives is that, though comfortable for us to digest, they’re not too comfortable for our pockets. I recall paying from $3.99 to even $4.99 for a pint of non-dairy ice cream, and frankly, the quality was quite poor.
What I like about this banana “ice cream” is that it’s simple to make, it tastes amazing, and it’s healthy for you! Think about it, for my ice cream, I just used:
½ cup of peanut butter
A sprinkle of Ovaltine
1/2 cup of soy milk or almond milk (for milkshake)
After peeling each banana, chop them up into small, coin sized pieces, and place them into the freezer for about an hour and a half. Then, add the banana slices to the blender to purée. Following that, you can add peanut butter for texture and a nuttier taste, that’s reminiscent of my favorite ice creams.
If you’re looking for a more creamier ice cream base, or simply want a “milkshake,” add your milk alternative; I used soy milk. After blending, remove the banana purée, put it into the freezer to chill, and sprinkle some Ovaltine on top for taste!
For feeding more than 1-2 people, I would use more than 3 bananas. Other variations of this recipe use honey, cocoa powder, and other light ingredients to give it a little kick.