My number one addiction these days is homemade fruit ice cream. It’s just so simple to prepare and incredibly delicious. I can spice and flavor the ice cream the way I want it and top it with different fruits, nuts and seeds. And it’ll sure be healthier and cheaper than store bought ice cream. The best part: I don’t even own an ice cream maker. All I use is an immersion blender. The ice cream will be a bit runnier than usual, but scooping it out of a bowl is just as much fun.
This banana and walnut ice cream is even sweet enough on its own. It can be eaten for breakfast, as a snack or dessert. I will even have it for dinner every once in a while.
Banana Walnut Ice Cream
- Prep Time: 5 minutes + 4 hours for freezing
- Servings: 2
- 160g frozen banana
- 60g walnuts
- 1 tbsp plant milk
- ½ tsp cinnamon
- 1 tbsp cacao nibs (optional)
Freeze your bananas. It’s important to use ripe ones, as they stop to ripen when being frozen. To make the blending part easier, peel and cut the bananas into pieces before storing them in a frost proof container or bag in the freezer.
In a bowl, soak the walnuts with double the water for a couple of hours or overnight. (optional)
- Take the frozen banana out of the freezer and let them slightly defrost for about 15-20 minutes.
- Use an immersion blender to blend the banana pieces, milk and walnuts. This might take a while – view it as a great arm workout!
- When the ice cream is smooth enough, add the cinnamon and stir. Serve immediately after making, before it gets runny. Top it to your liking!