Low Sodium Vegan Banana Nice Cream

Total time4 hr 10 min

Prep time10 min

Cook time0 min

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Ingredients

2 servings

3 large ripe bananas (about 1 ½ lbs), peeled and sliced into 1-inch rounds
Fresh Bunch of Bananas Banana - Each Organic Banana Fyffes Bananas Chiquita Organic Bananas
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1–2 tbsp plant-based milk
½ tsp vanilla extract
1 pinch salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
2 tbsp natural peanut butter or almond butter (optional)

Instructions

1
Line a baking sheet with parchment paper. Arrange the banana slices in a single layer and freeze for at least 4 hours, until completely solid.
2
Transfer the frozen banana slices to a food processor or high-powered blender. Add the vanilla extract and salt. Process, stopping to scrape down the sides every 30 seconds, until the mixture transforms from crumbly chunks into a smooth, creamy consistency that resembles soft-serve ice cream, about 2–4 minutes total.

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