Firstly, make sure your bananas are really ripe. Like really REALLY ripe. I made the mistake of using yellow bananas the first time and once they are blended up they last bitter and horrible. This time I used super spotty and practically over ripe bananas and the taste and texture was far superior.
Secondly, don't freeze your bananas whole like I did the first time. I almost broke my food processor. And don't leave the skin on, because seriously, you cannot peel a frozen banana. Peel your bananas, cut them into bite sized chunks and freeze in a zip lock bag.
And the question of how many bananas is up to you! For a newbie, 4 bananas is probably a pretty filling breakfast, for the more advanced vegans, go for 6-8, or even more. The world is your oyster.
And marvel at the horror on the faces of your friends and family as you tuck into a massive bowl of icecream for breakfast, lunch or just a snack. The comments of "I thought you were a vegan?!" "I thought you were healthy?!" "Is that icecream?!' are priceless. The look of confusion on my Mum's face this morning was brilliant. Her comment of "Siobhan why are you eating icecream for breakfast?!" made me laugh. A lot
Basic Banana Icecream
You will need:
6 ripe bananas, frozen in chunks
3-4 tbsps almond milk
your choice of flavours
Simply throw the bananas in the food processor/blender and blend until it forms a thick icecream texture, then add almond milk slowly to loosen up the mixture and make it more like soft serve. Then go crazy with flavours!
I like to split mine up and do a few different flavours, so try adding frozen berries, vanilla extract, cacao butter, peanut butter, acai powder, maca powder, etc etc.