Ingredients:

  • 4 large Ripe Bananas, peeled and sliced (600 grams)
  • 1 teaspoon Vanilla Extract (optional)
  • 1-3 tablespoons Plant Milk (e.g., Oat or Almond)
  • 1/8 teaspoon Sea Salt

Instructions:

  1. Peel the ripe bananas and slice them into roughly 1-inch (2.5 cm) thick rounds.
  2. Lay the banana slices in a single layer on a parchment-lined baking sheet or freezer-safe container. This prevents clumping.
  3. Transfer the bananas to the freezer for a minimum of 12 hours, or until they are rock-solid and thoroughly frozen. This is the key to a creamy texture.
  4. Transfer the frozen banana slices, vanilla extract, and salt into the bowl of a high-powered blender or food processor. Add just one tablespoon (15 ml) of plant milk.
  5. Pulse the mixture 5–8 times until the bananas break up into small, icy crumbles. Scrape down the sides of the bowl with a spatula.
  6. Begin blending continuously, using a tamper (if available) to push the frozen chunks down into the blades. Continue blending until the mixture catches and transforms into a thick, smooth, fluffy soft-serve consistency (about 2–3 minutes).
  7. If the mixture refuses to move after 3 minutes, add the remaining plant milk, one teaspoon at a time, until the blades catch. Avoid adding excess liquid, as this creates a smoothie, not ice cream.
  8. Serve the Banana Nice Cream immediately for a soft-serve consistency, or transfer to a loaf tin, cover, and freeze for 1–2 hours for a scoopable, firmer texture.