Banana Honey Ice Cream
There are just two ingredients in this ice cream: bananas and honey. Bananas are naturally rich in pectin, which makes them ideal for ice cream, acting as a built-in stabilizer and emulsifier. When blended, these pectins form long chains that inhibit ice crystal growth, resulting in a smooth, thick, and scoopable custard-like texture without dairy or high fat.
Amount: 3 servings
Ingredients:
3 bananas
3 teaspoons honey
mint for garnish
Step 1
Slice bananas evenly and place in freezer bag or covered freezer-safe bowl. Freeze a minimum of 2-3 hours or overnight.
Step 2
Remove banana slices from freezer and let thaw 10-15 minutes. Place in food processor, add honey then pulse. Once it reaches a crumbly stage switch to high speed blending. At first it will be gooey, keep blending.
Blend until you reach a creamy, soft serve ice cream texture.
Step 3
Transfer mixture to a freezer-safe bowl.
Cover with plastic wrap and push into surface to remove air pockets. Freeze until ready to serve (minimum 2-3 hours).