Forgive me for another sweet recipe – I usually try to space things out a bit – but this one almost doesn’t count as a proper dessert. In case, you’ve never come across this wonderful one ingredient ice cream, let me introduce you to vegan banana ice cream right now. You’ll be happy I did, especially if you are suffering from a bit of a heatwave, like we are at the moment.

This is not really a recipe as such, it’s more of a hack and one of those things you learn about when you go vegan. I wish I knew whom I can credit with the invention of this masterpiece…as whoever came up with this is a genius.

It’s as simple as it sounds, chuck frozen banana slices into an average food processor (all I’m saying is you don’t need a high tech gadget for this) and watch the transformation into the creamiest of (banana) ice cream right in front of your eyes. We live on this stuff in summer. We always aim to have at least a couple of boxes in our freezer, so when a desire for a cooling snack after dinner hits us, I can quickly whip something up. Something that’s delicious and won’t spike our blood sugar for hours afterwards 😉 .

Having said that, I usually add a little something extra on top – of course, or else I wouldn’t be me 😉 . Peanut brittle, roasted almond butter and cacao sauce, chopped dark chocolate or some frozen raspberries. Below I included a few ideas for toppings or additions you may like.

The beauty of this ice cream is that it’s good enough to just have it on its own, if you like bananas that is. And it’s so pure and natural that I imagine it will go down well with your teething toddler too, not that I’m an expert on kids, mind you 😉 .

PS: If you make this vegan banana ice cream, don’t forget to tag me on Instagram as @lazycatkitchen and use the #lazycatkitchen hashtag. I love seeing your takes on my recipes!