This SunButter Banana Nice Cream recipe is one of the many flavors that will surely satisfy that sweet tooth without compromising your healthy food choice. Made with bold sunflower butter and banana flavors, and derived from healthy real food ingredients, this vegan ice cream is the perfect addition to the Summer season. Only 5 ingredients needed and easily made using a food processor. Entirely Vegan, Gluten-Free, Nut-Free, and Dairy-Free.
Place the frozen bananas and Coconut milk in a food processor and pulse for a few seconds (about 10 seconds) until somewhat smooth. **NOTE: DO NOT OVER-PULSE!**
Add the SunButter, sea salt, and maple syrup and continue to pulse for another few seconds---about 5-6 seconds, until smooth.
Transfer to a loaf pan (Metal or Ceramic) and let it freeze for 4-6 hours. Once ready to serve, remove from the freezer and let it sit at room temperature for at least 30 minutes. Scoop in your favorite bowl, cone, or both. Top with vegan chocolate chips, if desired and enjoy!
STORAGE: Can be stored in a tightly sealed freezer container and best if consumed within a week or two, at most.
FROZEN BANANAS: After peeling + slicing bananas, be sure to store them in a freezer-friendly zip loc or container and freeze for about 2-3 hours (minimum); the longer the better.
MILK: You can use your own personal favorite plant-based milk---Almond, Coconut, Soy, etc.