Description
This creamy dairy-free ice cream tastes delicious and is loaded with potassium!
Ingredients
Scale
- 4–6 medium size ripe bananas, peeled, sliced, and frozen
- 1 tsp. cream of tartar (or 1/4 tsp. potassium chloride)
- 4 – 6 Tbsp. maple syrup
- 1 tsp. unrefined sea salt (Use the code kitchenstewardship for 15% off of your first purchase)
- 1 tsp. pure vanilla extract
Instructions
- Peel, slice, and freeze the bananas on a baking tray or in a baggie the day before or at least a few hours before making the ice cream.
- Blend all ingredients in a food processor until the ice cream mixture is smooth. This may take up to 10 minutes. Periodically break up chunks and push down.
- Serve immediately or put in the freezer until completely firm.
Notes
- For chocolate ice cream add 2-3 Tbsp. organic cocoa powder (use the code STEWARDSHIP for 10% off at that site!). You may need to add a little maple syrup as well. Adjust sweetness to your liking.
- You may stir in chocolate chips after the ice cream is fully blended.
- For added creaminess and potassium, add 1/4 avocado before blending.
- Add dye-free sprinkles for an extra special treat!
Nutrition
- Serving Size: 1/2 cup
- Calories: 107
- Sugar: 16g
- Sodium: 236mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg