Vegan Banana Nice Cream Recipe

If you are looking for a super healthy, creamy vegan ice-cream that makes a dent in your daily potassium requirements, look no further!

Ingredients:

• 8 cups of frozen bananas (approximately 4 large bananas)

• 5 tablespoons of Elmhurst’s Natural-Flavor Free Almond Milk (add more if necessary to reach a 2:1 banana to almond milk ratio).

Preparation Time:

This recipe should take no more than fifteen minutes.

Servings and Calories:

This recipe makes three servings of Banana Nice Cream. Each serving contains approximately 174.88 calories.

Directions:

Step 1a. If you do not have access to frozen bananas from the Grocery Store, no worries, make them with me! Begin by slicing 4 large bananas and placing them on a flat pan with parchment paper, and freeze for an hour.

Step 1b. Begin by adding the 8 cups of frozen bananas and almond milk to your blender.

Step 2. Blend the mixture on high for approximately 2-3 minutes. If the mixture is too tough, add more bananas to your blender. If your mixture is too runny, add more bananas and fruit to your blender.

Step 3. Your nice cream should have a thick, creamy consistency, almost like a smoothie bowl. If you would like to have a more ice-cream-like texture, finish by putting the nice cream in a tray and freezing for thirty minutes. Tip: Sprinkle your final result with Chia Seeds! It will make a great dent in your omega-3 fatty-acid and protein needs! Enjoy!

(See Nutrition Disclaimer).