Eosinophilic Esophagitis Friendly Vegan Banana Nice Cream
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Learn more →Ingredients
2 servings
- 3 large ripe bananas (about 1 ½ lbs), peeled and sliced into 1-inch rounds
- 1–2 tbsp plant-based milk
- ½ tsp vanilla extract
- 1 pinch salt
- 2 tbsp natural peanut butter or almond butter (optional)
Can be omittednatural peanut butter
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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