Nana ice cream (and coconut sugar caramel)
Nana ice cream is delicious. It is also good for you and a great way to fend off ice cream cravings. Also a healthy way to have ice cream for breakfast. The version in the picture is chocolate maca nana ice cream, but you can make any type you like. If you want to have this everyday, I would stick with frozen bananas and other fruits, but chocolate and caramel is good every once in awhile.
- 2-5 frozen bananas
- A splash of almond milk or water
- Optional: cacao or cocoa powder, maca powder, additional frozen fruit (if using other frozen fruit, take out one banana for every 1/2 cup or so of fruit), literally anything you want in your ice cream.
- Chop up frozen bananas into pieces. These don’t have to be super small, it just helps reduce the amount of work your food processor has to do.
- Add chopped banana to food processor (and other frozen fruit cacao/cocoa powder, maca, etc. if using). You may also use a blender but I recently discovered my food processor works better because blending frozen fruits can be hard on most blenders. But if you have a really high-powered blender like a Vitamix, that will work well and engine won’t overheat.
- Add a splash of almond milk. Really just a tiny bit will be fine. This just helps blend the bananas, but it isn’t 100% necessary.
- Blend your bananas, scraping the sides of the food processor every so often, until you have a consistency like soft serve.
- If you’re adding toppings and don’t have them ready, just put the ice cream in the freezer until you do because it melts quickly.
- Eat eat eat eat eat eat eat eat eat eat
Coconut sugar caramel sauce
I don’t have exact measurements for this but this is what I did:
I took a few teaspoons of coconut sugar and mixed with a couple drops of water. Just enough so you have a liquid/syrup. Then I microwaved the mixture twice for 10 seconds, stirring after each time. This helps heat the water so the coconut sugar can dissolve. If the mixture isn’t syrupy enough, just add a little more sugar. When I put it on top of the coconut sugar it hardens a little because of the cold and it is delicious.