Ice cream is evil. Well, of course it isn’t actually evil. But ice cream holds several traits that can impair digestion and health, even in fairly small quantities for some. One of the main problems for many, is the fact that it contains dairy. For those with lactose intolerance tendencies, there are dairy-free options.
I normally don’t care to have ice cream. I’ve long lost my cravings for it, ever since I worked at an ice cream shop. Perhaps I had too many sample bites. Or maybe it’s that I got grossed out from having to clean ice cream off of everything at the store–really, how did the kids get ice cream on the ceiling! Or it could be that my body finally got through to my brain that I don’t feel great when I have too much ice cream.
Nevertheless, with the hot weather, this recipe for dairy-free ice cream got me thinking, “why not?”
It is surprisingly delicious and easy to make! It’ll even leave you some time to try out this ice cream quiz while you wait for your dessert to freeze: WebMD’s Ice Cream Facts Quiz .
Easy Dairy-Free Banana Ice Cream
Equipment
- Blender
- Freezer
Ingredients
- 4 Ripe bananas peeled, roughly chopped, frozen for 12 hours in advance
- 1 cup Water approximate amount, though probably less
Instructions
- Freeze your peeled banana chunks for 12 hours in advance.
- Place frozen banana chunks in blender and add 1/4 cup of water. Start blending.
- Add 1/4 cup water at a time and blend until smooth and thick. Stop adding water when it's smoothly blended and still nice and thic.
- Serve immediately.