two ingredient ice cream

I know what you are all thinking, “Ice cream that only takes two ingredients to make?!, yeah right!”, but really this ice cream does only have two ingredients.  Want to know another secret?….it’s dairy free.  Okay, no need to roll your eyes in disbelief because I’m telling the truth.  Oh something else you should know….you don’t need an ice cream maker to do this.  I know, I know you think I’m full of it, but I’m not. Trust me.

If you are a Pinterest addict like me most women then you would have seen this “ice cream” being pinned on most boards.  If you don’t know what “pinned” or “boards” is then that mostly likely means you are behind the times and you need to sign up for Pinterest (I must warn you that Pinterest is addicting and once you start you can’t stop).  Anyhow, this recipe is amazing because it just uses frozen bananas and peanut butter to make the ice cream.  I decided to switch the peanut butter for Nutella (because everything taste better with Nutella) and man oh man! was that a delicious decision.

frozen bananas being “pulsed” into ice cream

It’s quite simple to make this ice cream.  All that you need to do is take a couple of bananas and slice, freeze and then pulse.  Don’t you just love when things are easy?



banana and nutella "ice cream"

slightly adapted from: use real butter


5 ripe bananas (make sure they are brown spotted), sliced into 1/2-inch slices
4-5 tablespoons Nutella


Place the sliced bananas in a single layer on a baking sheet lined with wax paper. Put the bananas in the freezer for a couple hours or until they are completely frozen. (I left mine in the freezer overnight.)

Once the bananas are frozen place into a food processor that is fitted with the blade and pulse. At first the bananas will look like little pebbles, but don't stop just keep it going (Once in awhile you will have to stop it to scrap the sides down with a spatula.) and it will start to resemble frozen yogurt.

When the bananas have reached a creamy consistency add the Nutella and pulse until it is well mixed.

You can eat the ice cream as it is or place in a air tight container and store in the freezer for "scoopable" ice cream.

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