Yield 6 servings
6 bananas, very ripe
1/3 to 1/2 cup of sunflower seed butter (can be substituted with peanut butter)
1 tablespoon of vanilla extract
You can make this recipe as big or as small as you want, but figure about a banana per person. I froze 6 bananas, which made PLENTY of ice cream for myself, my parents, and my two friends.
The riper your fruit is, the sweeter your ice cream will be, so I suggest using bananas whose peels are speckled brown or darker. Make sure you peel your bananas and put them in a freezer bag AT LEAST twelve hours in advance, preferably overnight.
To make the ice cream, simply chop the bananas into chunks and throw them in the food processor. Let it run for a while and stop it every few minutes to scrape down the sides and help everything blend smoothly.
When only a few chunks remain, add in the sunflower seed butter and vanilla extract. Your ice cream will not be a pleasant color, but I promise it’ll taste good.
Keep the food processor going until the mixture is just smooth, about 2 or 3 minutes longer. It should be homogeneous and creamy, just like soft-serve ice cream that’s been in the sun for a bit.
Now, you can eat it as is, but your dessert will be much more like a cold soup than ice cream. I recommend scooping everything out into a big glass dish or plastic container, covering it well, and placing it in the freezer for 4 or 5 hours to harden up.
Let the ice cream sit out for 5 to 10 minutes before digging in or assembling into sundaes with your choice of toppings.