Who doesn’t love ice cream? It’s my summertime treat of choice, and I am always on the search for a more ‘wholesome’ alternative. I first saw a recipe for banana soft serve a few years ago and was excited to experiment. It was pretty good, but I knew with a few additions, it could be amazing. I’m a little picky about my frozen desserts, and I thought it lacked the smooth, rich, creaminess of conventional ice cream. To combat that, I tried adding flavors like chocolate, cinnamon, and cardamom. I tried sweetening it with a little maple syrup or honey.
Nothing seemed to do the trick, until I added a little nut butter and coconut oil. The roasted sunflower butter adds a rich nuttiness and salty contrast; the coconut oil creates a creamy and smooth texture. The cacao nibs add the chocolatey crunch. I bet chocolate chips would be great, too.
This recipe couldn’t be easier or faster to make. It is also the perfect antidote to use up your overripe bananas. Try it for yourself and let me know how it works out!
Banana Crunch ‘Ice Cream’
2 ripe bananas
1 tablespoon roasted sunflower seed butter
2 teaspoons coconut oil
1 tablespoon cacao nibs
Peel and chop bananas. Place them in a freezer safe bag, and freeze overnight (or at least 5 hours).
Add frozen bananas to your food processor. Process until bananas begin to break down and become creamy; about 2-4 minutes. Add sunflower seed butter and coconut oil, and process for 30-60 seconds – or until creamy. Pulse in cacao nibs.
Use a rubber spatula to scrape ‘ice cream’ into serving dishes.
Yield: 1 large or 2 small servings.