BANANA

ICE CREAM

EASY NO CHURN ICE CREAM

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WHY YOU'LL LOVE IT

If you’re craving a cold, creamy treat that’s naturally sweet, dairy-free, and shockingly simple, you’re going to fall in love with Banana Ice Cream! With just a couple of ripe bananas and a blender or food processor, you can whip up a dessert that’s as satisfying as traditional ice cream with none of the added sugar or dairy.

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INGREDIENTS

Ripe Bananas Vanilla Extract Peanut Butter Chocolate Chips Cinnamon Dairy-Free Milk

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SLICE AND FREEZE

Start with 3–4 ripe bananas. Peel them, slice into ½-inch rounds, and place in a single layer on a parchment-lined baking sheet. Freeze for at least 2 hours, or preferably overnight, until solid.

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BLEND TIL CREAMY

Place the frozen banana slices into a high-speed blender or food processor. Pulse a few times to break them up, then blend until smooth and creamy. Scrape down the sides as needed. It will look crumbly at first, then suddenly turn into soft-serve ice cream. If your blender struggles, add a splash of plant-based milk to help the blades turn.

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ADD MIX INS

Once smooth, stir in any add-ins like chocolate chips, peanut butter, or cinnamon.

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SERVE OR FREEZE

Serve the banana ice cream right away for soft-serve consistency, or transfer to a freezer-safe container and freeze for 1–2 hours to scoop like traditional ice cream.

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