With spring break right around the corner, this dairy-free banana ice cream recipe is sure to keep you cool. All you’re going to need are some bananas, vanilla extract and coconut milk.
1. Prep your recipe by peeling 4 bananas, cut them into small pieces and freeze them. Once they are frozen solid, which usually takes around 2 hours, you can remove them from the freezer.
2. Now, go ahead and combine your banana pieces, about half a teaspoon of vanilla extract and about half a cup of coconut milk in a blender or food processor.
3. Blend until smooth.
4. Enjoy immediately or put in the freezer for a thicker, more ice cream consistency.
I ended up eyeballing most of this recipe, so the ratios can be changed to adjust the taste and thickness of the final product.
Adding more coconut milk will make the ice cream smoother and will help it blend faster while adding more vanilla extract will make it sweeter.
This recipe was adapted from the following Instagram recipe: https://www.instagram.com/p/BuH1olzH4NK/