It’s so easy, it blows my mind. Every time. Without fail.
always have a bag of frozen, sliced bananas on hand.
I buy about 7-8 bunches of bananas each week and freeze them as they turn brown. Slicing the bananas before freezing will allow you to blend them much easier than freezing giant chunks of bananas. Never, ever, EVER go without bananas. 🙂
Also, a couple frozen slices of banana is a great snack with a spoon of PB or almond butter when you’re craving something sweet & salty!
All I did to make this banana nice cream was blend 5 frozen bananas with ~1/4 cup water and 1 teaspoon of maca powder. The less liquid you add, the thicker it will be.
If you’re having trouble getting your frozen bananas to blend well, try slicing them into “coins” 1/2 inch thick and freezing them flat on trays. Once they have frozen, dump them into a ziplock bag or container and pop them back in the freezer (so you’re not stuck with a big clump of frozen bananas). Smaller chunks of bananas will blend faster!
Maca is a root, similar to a radish, that grows in the mountains of Peru, predominantly. I’ll admit I’m definitely not one to endorse “superfoods”, simply because I don’t think they’re necessary and are usually very expensive, but I do splurge once in a while. I like the maca powder because it has a malty flavor. Its supposed benefits are energy boosting, fertility enhancing, hormone balancing as well as having a plethora of vitamins.
You can add a teaspoon of cinnamon, cocoa or vanilla or even a little peanut/almond butter if you want to add a little flavor to your nice cream. Sometimes I’ll add a scoop of full fat coconut milk instead of water which lends to an even creamier ice cream, if you can believe it.
I blend in my vitamix which works really well at this without melting it down. I can actually scoop it out like a “real” dairy ice cream and it holds its shape. If you have to blend more and it turns more like a smoothie, you can always freeze it in a container and then scoop it out when it hardens back up.