I’m sure you’ve heard of this by now, but it’s too good not to share. Did you know you can make ice cream with almost no work, and as little as 1 ingredient? Yep. We’re talking about banana ice cream people.
There are so many good things about this. One – bananas are delicious. Two – bananas are good for you. Three – this really results in a creamy dessert with hardly any effort on your part. Four – you can have this sweet treat with almost zero guilt. Five – you honestly don’t have to add anything to make this taste good.
I like that last one, but a sixth thing that makes this simply sweet dessert so fantastic is that you can morph it just about however you like. I like to add mini chocolate chips for that frozen chocolate banana taste, but you can do so much more.
Over at The Kitchn there are five additions that sound just fabulous: peanut butter & honey, nutella, dark chocolate, cinnamon dulce, and strawberries & cream. Every single one of those makes me want to turn all of my bananas into ice cream, but today I’m going for simple.
Nutella Banana Ice Cream
makes 2 servings
1 1/2 medium bananas
3-4 Tbsp Nutella, or other chocolate hazelnut spread
Slice your bananas into coins and freeze in a single layer until solid, about 1-2 hours. Place your banana slices in a food processor or blender, and blend until smooth. You may need to scrape the sides down a few times. If it looks crumbly just keep going – it will get smooth, it may just need to thaw slightly. Blend in your chocolate hazelnut spread. Transfer to a container that can be kept in the freezer, and freeze until solid. It’s good ice cream practice to cover your finished product with plastic wrap, parchment, or wax paper so it doesn’t get icy on the top.
I hope you enjoy this deliciously tasty treat as much as I do!