Description[]
Source: MALAI - POOJA BAVISHI
This ice cream is actually the first one I ever made. I found out, during those early years of living alone, that making banana bread was not your only choice when you are rich in overripe bananas. You can also freeze them and turn them into banana ice cream. I have done an endless combination of this easy banana ice cream: Nutella and tea biscuits; peanut butter and graham crackers; plain with chocolate chips. But this cashew-ginger version elevates this ice cream from a weeknight snack to a proper dessert—and just as easy.
Ingredients[]
- 4 overripe bananas, peeled, cut into 1-inch pieces, and frozen overnight
- ⅓ cup cashew butter
- 2 tablespoons agave nectar or honey
- 2 tablespoons plant-based milk
- ½ teaspoon ground ginger
- ¼ teaspoon salt
Directions[]
- Add the bananas to a food processor or blender and process until the consistency of soft-serve ice cream, stopping to scrape down the sides of the bowl or beaker with a rubber spatula if needed.
- Add the cashew butter, agave nectar, milk, ginger, and salt and process until smooth, about 1 minute.
- Serve right away.
MAKES 2 CUPS