I wish I was the genius who discovered that blended frozen bananas make easy and healthy ice cream, but I’m not.  Yep, just one ingredient makes sweet and frosty ice cream, free of added sugar, dairy, preservatives, cholesterol, and any artificial ingredients you can find in regular grocery store ice cream.   No ice cream maker required!  Before the summer ends, do yourself a favour and make yourself this treat.I keep bags of sliced bananas in my freezer at all times, for smoothies, and for banana ice cream.  Toss bananas into a food processor for a few minutes and you have ice cream.   It’s raw, too!

But why stick with plain old banana ice cream?  Some ideas for mix-ins….

• nuts and nut butters
• chocolate chips
• coconut milk
• other fruit like peaches, berries or mango
• crushed cookies
• salty pretzels
• grated fresh ginger
• cacao or carob powder
• protein powder
• vanilla
• mint leaves
• spices like cinnamon, cardamom and nutmeg
• candy sprinkles
• jam

….. the flavour combinations are endless!

Here is a recipe for our family’s most requested ice cream flavour…
Peanut Butter Fudge Ripple Ice cream

3 frozen sliced bananas
2 tbsp peanut butter
2 tbsp chopped nuts
4 Medjool dates, pitted
2 tbsp cacao or carob powder

Start by soaking the dates in water to soften.  Drain but reserve the water.  Place the dates and carob/cacao powder in a food processor or blender along with 4 tbsp of the reserved soaking water and blend until smooth.  Scoop out into a bowl.  Voila, fudge sauce without added sugar or fat.

Add the frozen banana slices to the food processor and blend for two to three minutes.   It will start out looking like chunky mush ……and then like magic, it changes to the creamy consistency of ice cream.

Add the peanut butter and blend for a few moments.  Drizzle in the fudge sauce and stir gently.   You can enjoy your ice cream like this right now and it will be the consistency of soft serve.  Spoon into bowls, and top with the nuts.

If you like your ice cream firmer, spoon it into a pan lined with wax paper for about half an hour before scooping.  Spoon into two bowls and sprinkle with the chopped nuts.  Serves 2-3.

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And now a giveaway!  You may remember my review of the app Vegan Delish which I love for a plethora of healthy, gluten-free, vegan recipes at your fingertips.  I’ve made the delicious Spinach Black Bean Brownies, Ultimate Tofu Burgers and more.
Carrie, the app creator and blogger at Carrie on Vegan has gifted me with download codes for THREE Earthgiven Kitchen readers!  The catch is this time the codes are only for US residents.

To enter the giveaway, just comment below by September 6th telling me you’d like your name entered in the draw.  I’ll randomly select three winners on September 7th!

If you’re not a US resident or already have the Vegan Delish app, I would still love to hear from you.  What’s your favourite ice cream flavour?

This recipe is being shared with Healthy Vegan Fridays and Foodtastic Fridays.

Update:  My kids picked the names of the contest participants out of a hat. The winners of the Vegan Delish app codes are…..

Congratulations! I will email you with the details for receiving the app, happy cooking!