Raw Banana Ice Cream

The first time you make this you should eat it plain in order to appreciate it in all it's singular ingredient glory. The times after that (and trust me, there will be many) you can dress it up with sauces and toppings.

This recipe makes one serving of ice cream - if you're making a larger batch of this ice cream for multiple people, just add one banana for each person.

1 ripe banana

Slice banana into chunks, and place in a container. I actually do this every time I have ripe bananas lying around, so I always have a supply of frozen bananas ready in the freezer! The banana will take about 6-8 hours to freeze, so it's a good idea to do this step the night before.

Place banana chunks in food processor, and blend for about 5 minutes or until light and creamy in texture.

Eat ASAP, or place in the freezer for later. Keep in mind that it's preservative free, so it will tend to melt faster than regular ice creams and should be enjoyed immediately!

Below is a basic rule of thumb for ratios of fillings, flavorings and sauce, which can be added in during the end of the recipe:

1 ripe banana
1 tbsp flavoring: Vanilla bean, chopped mint.
1/4 cup filling: Strawberries, cherries, almonds, hazelnuts, walnuts, pecans, sliced bananas, coconut.
2 tbsp sauce: Strawberry sauce, almond butter and other nut butters.

From: Maggie at Rawified