[Recipe] Banana Ice Cream Split - Nut & Agave-free
Banana Ice Cream Split by Rory Reiss
Here’s a raw twist on an old favorite. Not only does this tasty sundae have all the creamy frosty goodness of the original, but it’s low fat, nut free, and uses only fruit as the sweetener! All you need to put this bad boy together is a food processor or a blender... so let’s get rockin’!
Banana Ice Cream Tips
Raw banana ice cream is one of those raw revelation foods. When you realize you can turn frozen bananas into something that, texture and taste wise, is more like real ice cream than a lot of those faux/diet ice creams in the grocery store, it is inspiring! Here are my tips and tricks for making awesome banana ice cream.
- It’s all about the bananas. When selecting bananas for your frozen treats (and frosty smoothies) you want to make sure they’re perfectly ripened before you freeze them. My family and I have been making banana ice cream sundaes for years now and we’ve occasionally got overzealous and whipped up some creations out of “not quite ripe” bananas. The results, not so good! That sour flavor of an unripe banana can easily dominate a sweet recipe, so give your bananas a chance to develop those beautiful brown sugar spots and then you know you’re in business.
- Freeze ‘em up! I like to peel the bananas and layer them in two layers in gallon size freezer bags. This makes them easy to break apart when they are fully frozen. I’ve tried to freeze bananas that were pre-cut to save time, but this usually turned into one frozen mass of banana that required a hammer (and forgiving upstairs neighbors) to negotiate with.
- Choose your machine. Banana ice cream can be made in a homogenizing juicer, or a high powered blender (such as a Vitamix or Blendtec). Both of these machines come with instructions on making this frosty treat, so heed their guidelines for doing so. I’m going to focus on using the food processor for this recipe because it’s easy, quick, most people own one and …I can. So time to whip up some frosty goodness!
Vanilla Ice Cream Ingredients
- 4 frozen bananas, sliced into 1-2” chunks
- 1/4 teaspoon of vanilla bean powder (or 1/2 teaspoon vanilla extract)
Vanilla Ice Cream Directions
- Assemble your food processor and get it running on “high”.
- Drop the banana chunks down the processors chute a few at a time.
- Add the vanilla.
- When the chunks have been decimated into an ice cream looking smoothness it’s time to shut off the processor.
- Check for chunks and if the coast is clear, scoop it into a seal-able container (or bowl with cling wrap) and pop in the freezer.
Strawberry Ice Cream Ingredients
- 1 cup of frozen strawberries
- 3 frozen bananas, sliced into 1-2” sections
Strawberry Ice Cream Directions
- Pulse the strawberries in the processor until thoroughly broken up and then set the machine to run on high.
- Plop in your banana chunks as in the vanilla recipe and stop blending when you achieve that creamy smoothness.
- Set in the freezer and get ready for the chocolate.
Chocolate Ice Cream Ingredients
- 4 frozen bananas sliced into 1-2” sections
- 1-2 tablespoons of your favorite cacao powder or carob powder
Chocolate Ice Cream Directions
- Get that food processor running on “high”, add banana chunks slowly.
- Add in your cacao/carob powder and process until smooth.
- Get it in the freezer and let’s get the sauce goin’.
Chocolate Sundae Sauce Ingredients
This stuff is awesome, with a surprising taste from so few ingredients. It also makes a great dip for strawberries, bananas, pineapple and any other fruit ya like!
- 3/4 cup of water
- 2 tablespoons of cacao or carob powder
- 1/4 teaspoon of vanilla bean powder (or 1/2 teaspoon extract)
- Pinch of sea salt
- 1/4 cup of dates (I like to get dates with the pits and de-pit them myself. The ones with pits are always softer and moister, and by pitting them myself I can screen them for mold or bug poop. I highly recommend checking the pre-pitted dates for these culprits and for pit fragments. By getting the ones with pits you also get a juicier date.)
- Blend the dates and water together until smooth. If you’re using a standard issue blender you can soak the dates in the water for 20 min before blending.
- Add the remaining ingredients and blend until thoroughly mixed.
- Any leftover sauce can be stored in the fridge for about three days in a sealed container, but I doubt it’ll make it that long before being devoured.
- Slice a ripe banana in half lengthwise and lay on your serving bowl.
- Place a scoop of each Vanilla, Chocolate and Strawberry Banana Ice Cream on top of your banana and drizzle on some of the chocolaty sauce.
- For added bonus points top with fresh cherries.
- Enjoy... that’ll be the easiest step!
Rawdawg Rory is a Raw and Living Foods Chef and Health Advocate. You can find more of his quick and tasty raw concoctions on his website. He’s lost 90 pounds, found relief from chronic sinusitis and gained a ton of energy and more since gettin’ raw, and has made it his mission to share information on how to easily and enjoyably add more and more raw foods to your life! His book Gettin’ Raw with Rawdawg Rory is loaded with tips, information and over 100 tasty and doable recipes to get you going in the raw direction! Currently Rory and his family are traveling the United States for his wife, Amanda’s “Life My Life Now Trek”!