You read that title right. In fact, it might take you less than five minutes to make this ice cream. We first introduced this quick and healthy banana ice cream recipe in Chunky Monkey form last summer. But, for the last few months, instead of loading it with walnuts and peanut butter, I’ve simply swirled in some of the popular Biscoff spread. It’s divine. My neighbors think so, my in-laws think so, my husband thinks so, and my toddler thinks so.
So, why does this ice cream only take five minutes? Because all you need to do is throw frozen banana slices into your blender or food processor, then puree until smooth. The consistency is like ice cream, everyone is fooled, and you have a nutritious dessert. You could eat it naked (I mean with clothes on and without the Biscoff, sheesh!) but why not throw in some of that yummy delicious cookie spread to sweeten things up? And, hey, it’ll appeal to your dairy-free and vegan friends, too. Impressive.
- Frozen banana slices* from 3 medium bananas
- A few tablespoons Biscoff spread (creamy or chunky)
Toss the frozen banana slices into a blender or food processor and puree until smooth. Add the Biscoff spread, to taste, and pulse until evenly swirled in. Alternatively, you can just stir in the Biscoff spread with a spoon. Serve immediately.
*Recipe Note: To freeze the bananas, cut into 1-inch slices, then freeze in a single layer on a parchment or wax paper lined baking sheet for 2 hours. Transfer to a freezer bag and store until ready to use. This method keeps the banana slices from sticking together, which helps to puree more evenly.