Ingredients
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6 frozen bananas, chopped
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2 tablespoons unsweetened cocoa powder
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1 teaspoon vanilla extract
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1/4 cup almond milk or milk of choice
Optional Toppings
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Granola
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Hemp seeds
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Sprinkles
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Fresh berries
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Chopped nuts
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Dye-free chocolate candies
Instructions
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Prepare the bananas. Peel and chop the bananas before freezing. For easier blending, arrange the slices in a single layer inside a freezer bag and freeze until solid.
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Add the ingredients. Place the frozen banana pieces, cocoa powder, vanilla extract, and almond milk in a blender.
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Blend briefly. Start on a low or medium setting and blend for approximately 15–20 seconds, using the tamper to push the bananas toward the blades if your blender has one.
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Scrape and repeat. Stop the blender and scrape down the sides with a spatula as needed. Blend again in short bursts until the mixture becomes smooth and creamy.
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Adjust the texture. Add a small splash of milk if needed to help the mixture blend, but avoid adding too much so the nice cream stays thick.
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Serve soft. Spoon into bowls and add your favorite toppings.
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For a firmer texture. Transfer the nice cream to a freezer-safe dish and freeze for up to 3 hours, or until it reaches your preferred consistency.
Notes
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Freeze bananas in slices: Cut bananas into smaller pieces before freezing so they’re easier to blend.
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Freeze in a single layer: Spread the slices flat inside a freezer bag to prevent them from sticking together.
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Use very ripe bananas: Bananas with brown spots are naturally sweeter and create a richer flavor.
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Blend in short bursts: Avoid running the blender continuously, which can warm the mixture and make it too soft.
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Use minimal liquid: Add only enough milk to help the bananas blend into a creamy consistency.
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Serve immediately: Nice cream softens quickly at room temperature, so prepare toppings ahead of time.
