Learn to make easy, healthy homemade Neapolitan ice-cream using frozen bananas as the base. This ice cream is thick, creamy and super delicious. The flavor and texture are just like a traditional soft-serve ice-cream but without any dairy or refined sugars.
You can make this ice-cream ahead of time and keep it in the freezer until you are ready to serve. This is a cold, creamy refreshing treat that you feel good about eating all summer long!
C&D ICe-Cream E-Book: tinyurl.com/ya7j6xrq
INGREDIENTS & PRODUCTS USED + MENTIONED:
Large Loaf Pan: amzn.to/2JgKYDX
Vitamix 5200: amzn.to/2FQ4G7t
Rubber Spatula: amzn.to/2LCXqiY
Ice Cream Scoop: amzn.to/2FVCKPH
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NEAPOLITAN ICE-CREAM RECIPE:
Vanilla Ice-Cream
3 frozen bananas
2 teaspoons vanilla extract
2 teaspoons maple syrup
2 tablespoons unsweetened almond milk
Blend all ingredients in a food processor or high-speed blender until thick and creamy. Transfer into the loaf pan, pushing all of the ice-cream to 1/3rd of the pan. Pop pan in the freezer.
Chocolate Ice-Cream
3 frozen bananas
3 tablespoons unsweetened cocoa powder
2 teaspoons maple syrup
2 tablespoons unsweetened almond milk
Blend all ingredients in a food processor or high-speed blender until thick and creamy. Transfer into the center of the loaf pan. Pop pan in the freezer.
Strawberry Ice-Cream
2 frozen bananas
1 cup of frozen strawberries
2 teaspoons maple syrup
2 tablespoons unsweetened almond milk
Blend all ingredients in a food processor or high-speed blender until thick and creamy. Transfer into the last 3rd of the loaf pan. Pop pan in the freezer.
Freeze for a minimum of 2 hours or until it is set up and easy to scoop.
If you freeze the ice-cream for longer, it will become hard SO just be sure to give it a few extra minutes to soften before scooping. ENJOY!
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