Summer is finally here!!! Thank goodness. Let’s celebrate with some ice cream! This isn’t your normal full-fat, dairy-based ice cream. This base will surprise you. It is so simple that you will have to go out and make it as soon as you can. The big secret? Frozen bananas.. Yes, that’s right! 🙂 I played around with this recipe for many years. I have finally figured out the big secret- and that is a bit of xanthan gum! It helps the texture remain “scoopable” and freezable. You probably have the ingredients to make this recipe on hand, minus the xanthan gum. Xanthan gum can be found at most health food stores or online. This ingredient is technically not paleo. Fear not! This recipe uses such a small amount that it is nothing to worry about unless you have a known sensitivity to it. It will probably take you a few hours to freeze the bananas for this recipe, but I promise that it’s worth it! The simplicity of this recipe will make you coming back for more and more!
(paleo, vegan, gluten free)
- 4 Bananas, sliced and frozen for 3 hours
- 2 tablespoons nut butter of your choice
- 1 tablespoon full fat coconut milk
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon xanthan gum
- 1/4 teaspoon fine sea salt
1. Add all ingredients to a large food processor and process until smooth.
2. Add ice cream to a freezer safe container and freeze until “scoopable”, about 3 hours.
3. Top with optional homemade resees cups! Recipe on the blog to come!
