Banana Ice Cream

mmm breakfast!

Like many others we have a love-hate relationship when it comes to fresh bananas. You first buy them and they are yellow and delicious looking, and almost as a cruel joke the very next day (it seems like the next day at least) they are brown and falling apart in which you, with a heart just as bruised as the bananas, toss them into the trash. Well, we found the solution! This ice cream recipe is great for brown-to black bananas on their last leg. Serve this at breakfast and watch your friends and family (most likely the younger ones) freak out in excitement. This post lists two varieties: Plain and Cocoa-Nut

Ingredients
2-3 very ripe bananas*
1/2 cup almond milk
1 tbsp natural peanut butter
1 tbsp cinnamon
1 tbsp cocoa

Hardware

Cutting board

Knife

Blender

Measuring cup and tbsp

Wooden spatula

Mixing bowl

Plastic zip top

Paper towel(s) or clean dishcloth

Time 45

Prep 5 mintues /10 minutes
Freezing 30 minutes
Yield 2 cups

Time To Get Started!!!
Peel ripe bananas

• This can get messy so keep that clean dishcloth handy

Lay on cutting board and cut the ends off of both and discard
Put banana slices in plastic bag and store in freezer for 30 minutes
*30 minutes*
Return to freezer and liberate the bag of bananas
Drop into mixing bowl

• You might need to tear or cut them out 

Now depending on how frozen they got you might need to mash a little to break them apart with the wooden spatula
Pour the frozen banana pieces into the blender and pulse
Add the almond and let blend on low for 1-2 minutes untill it becomes thick and creamy
Now you have Plain Banana Ice Cream!
To make Cocoa-Nut Banana Ice Cream:

While still in the blender add the peanut butter, cocoa and cinnamon
Blend until well combined







Serving
1/2 cup
Serve at breakfast, for a snack or as a dessert. Use as you would any other ice cream
It is a very dense ice cream so a cup will be all you need to get the sweetness and creaminess.

Plain Variety

Storing and Reheating
Store in freezer for 2-3 weeks (if it lasts that long)
No reheating required

Nutritional Facts
Plain Variety
Calories 99
Fat <1g(.27)
Carbs 23
Protein 0
Cocoa-Nut Variety
Calories 109
Fat 1g
Carbs 24g
Protein 1g
Compared to a popular used product
Calories 190
Fat 9g
Carbs 24g
Protein 1g

Choco-Nut Variety

Nutritional Difference
Calories -91-81
Fat -8-9g
Carbs -1g
Protein 0g

Cost
Recipe Cost (16 oz): $0.61-$0.72
Cost Per Serving (8 oz): $0.17-$0.18
Compared to a popular used product
Product Cost on average (16 oz): $5.99
Product Cost on average per serving (8 oz): $1.50
You save on average: per serving $1.32

Tricks
-This recipe is great for those that have a dairy allergy or lactose intolerance. Also, it is very good for those with egg allergies since some ice cream brands contain eggs to enhance creaminess.
*Yellow= Mild sweetness and little banana flavour
*Yellowish Brown to Brown= Sweeter and slightly more banana flavour
*Dark Brown to Black= Sweet and strong banana flavour