This recipe is ridiculously simple. So simple it almost shouldn’t even be called a recipe. But I love it and I eat it almost daily, so here it is!
I have long been a fan of banana ‘nice cream’. Often, I even prefer it to store-bought coconut milk ice cream. My more recent obsession with plantains led me to consider replacing bananas with plantains in the usual ice cream substitute. Plantains and bananas are similar in a lot of ways, but their differences really stand out in this ice cream variation.
When frozen and blended, plantains have a really unique, creamy texture that is a little bit fluffy. I have also found that plantain ice cream is less prone to the icy-ness that I sometimes get when using frozen bananas. I find plantains to also have more depth of flavor.
1 large ripe plantain, frozen (should be yellow with some dark spots and some give if you squeeze it gently)
1/2 – 3/4 cup blueberries (really, as many as you like)
a splash of water or dairy-free milk of choice (coconut, almost, hemp, etc.)
anything else you like
Add all ingredients to Vitamix or blender and blend until creamy. Add more or less liquid based on desired consistency.